Roasted Five Spice Squash Seeds

| October 8, 2012 | 2 Comments

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.

Roasted Five Spice Squash Seeds

Yield: yields depend on squash

Roasted Five Spice Squash Seeds

Ingredients

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

Directions

  1. Preheat oven to 275 degrees. Line a baking sheet with nonstick aluminum foil.
  2. Thoroughly wash the seeds, removing any pulp. Then dry on paper towel. Toss seeds with olive oil and seasonings. Spread out on the foil.
  3. Roast the seeds in the oven for 1 - 1 1/4 hours, until lightly golden, stirring every 15 minutes.
  4. Enjoy!
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Category: Budget Eating, Celebrate, Halloween, How-To, Recipes, vegetables, vegetarian

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (2)

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  1. Kate says:

    I never would have thought to use seeds from other winter squashes. (Or are they fall squashes? Is there such a thing as fall or spring squash? I feel like I’ve only heard of summer and winter)

    • Sarah W. Caron says:

      Ha! They are winter squashes (a total misnomer though because they’re ready for harvest in fall). Go figure.

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