August - Roasted Spaghetti Squash Seeds

 
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Ingredients:

  • Cleaned & patted dry seed from your spaghetti squash

  • Salt

  • Olive oil

  • Other seasonings of your choice

Method:

  • Preheat oven to 300F

  • Separate the squash seeds from its guts

  • Give them a good rinse and dry thoroughly with paper towels

  • Toss the seeds with a bit of olive oil, salt and any other seasonings you’d like. You can make them sweet, spicy, savory, or any combination of those.

  • Spread the seeds on a non-greased cookie sheet being sure they are in a single layer and not over crowded

  • Roast them for about 10 mins then give them a stir on the sheet to make sure they are not sticking and get evenly roasted. Roast for about another 5-10 mins.

  • The seeds are done when they are golden, slightly brown at the edges, and have a good crunch when eaten.

 
michelle bourqueComment