This ad will not print with your recipe
Print Options
Font Size
Include:
Roasted Spaghetti Squash Seeds
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
Directions
Tips
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.
Tips
To make ahead: Store in an airtight container for up to 3 days.
Nutrition Facts
Serving Size: 1/4 cup
Per Serving:
203 calories; protein 9.9g; carbohydrates 6.4g; dietary fiber 2.4g; sugars 2.5g; fat 17.1g; saturated fat 3g; vitamin a iu 8.9IU; vitamin c 0.6mg; folate 18.7mcg; calcium 28.1mg; iron 3mg; magnesium 192mg; potassium 270.8mg; sodium 73.5mg; thiamin 0.1mg; added sugar 2g.
Exchanges:
4 fat
This ad will not print with your recipe
Ads will not print with your recipe
Advertisement