Roasted Spaghetti Squash Seeds

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Roasted Spaghetti Squash Seeds
Rating: 5 stars
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.
active:
20 mins
total:
50 mins
Servings:
2
Roasted Spaghetti Squash Seeds

Ingredients

Directions

  • Preheat oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.

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  • 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.

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

© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 05/16/2021
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