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Roasted Spaghetti Squash Seeds

  • 20 m
  • 50 m
Sylvia Fountaine
“When you prepare spaghetti squash, don't throw away the seeds! You can roast them into a crunchy, healthy snack—just like roasting pumpkin seeds. The seasoning mix in this recipe is a mix of spicy, salty and sweet, but feel free to experiment with your own flavor combinations.”

Ingredients

    • ½ cup spaghetti squash seeds (from 2 medium squash; see Tip)
    • ½ teaspoon extra-virgin olive oil
    • 1 teaspoon maple syrup
    • ½ teaspoon ground cumin
    • ½ teaspoon ground cinnamon
    • ⅛ teaspoon kosher salt

Directions

  • 1 Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
  • 2 Toss spaghetti squash seeds with oil, maple syrup, cumin, cinnamon and salt in a small bowl. Spread on the prepared baking sheet in an even layer. Bake for 15 minutes. Stir the seeds and continue baking until golden and crispy, 10 to 15 minutes.
  • Tip: To harvest seeds from a spaghetti squash, scoop out the inside of the squash. Separate the seeds from the flesh as well as you can, then place the seeds in a bowl of water. Use your hands to swish the seeds around to loosen any remaining flesh or strings. The seeds will float, so you can remove them with a spoon or your fingers. Drain the seeds on a dry dish towel or a plate lined with paper towels; pat dry with paper towels.
  • To make ahead: Store in an airtight container for up to 3 days.
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