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.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.