These might look a lot like roasted pumpkin seeds. But they aren’t. They’re actually from a spaghetti squash. And they’re just as delicious.
Ok. Are you ready for this? This might blow your mind a little … You can roast seeds from any squash for a delicious snack. Seriously. Squash seeds are edible and can be roasted to use as a garnish or eaten as a snack. So when you crack open a butternut squash or a spaghetti squash or an acorn squash or whatever, save those seeds. But just as a note — this works best with meatier seeds (sorry summer squash!).
So, how did I discover this? Well, it all started when I was roasting a spaghetti squash last week. When I cut it open, I noticed how much the seeds reminded me of pumpkin seeds. And a little spark of an idea was born. Once the squash was in the oven, I dashed off to consult with my friend, Dr. Google. He’s a helpful one, that Google. Well, turns out that seeds from any squash can be eaten. Then it dawned on me: No more wasting seeds in this house! Also, why wait for pumpkin carving to roast seeds when I can roast up all the seeds from all the squashes we eat?
I’m excited. And I wonder why I never noticed the resemblance between different squash seeds before. Have you?
Yes, this is easy — but it does take a little while. These squash seeds are tossed with a little oil and some Five Spice Seasoning. And salt too. You can’t forget the salt. Then they are slow roasted to crispy perfection. Yum.
- seeds from 1 squash such as spaghetti squash or butternut squash
- 1 tsp extra virgin olive oil
- 1/4 tsp Five Spice Seasoning
- kosher salt to taste
Preheat oven to 275 degrees. Line a baking sheet with nonstick aluminum foil.
Thoroughly wash the seeds, removing any pulp. Then dry on paper towel. Toss seeds with olive oil and seasonings. Spread out on the foil.
Roast the seeds in the oven for 1 - 1 1/4 hours, until lightly golden, stirring every 15 minutes.