Roasted Spaghetti Squash Seeds

How to cook roasted spaghetti squash seeds into a sweet or savory snack is here. Crunchy squash seeds toasted to crispy are great. Similar to our air fryer pumpkin seeds but in your oven.

Roasting Spaghetti Squash Seeds

You may have first followed our Instant Pot spaghetti squash post first to make vegetable noodles for dinner. Now you’re wondering what to do with all of the insides.

OR maybe you went all out and used our How to Roast Whole Spaghetti Squash so you could cut the flesh into bite size pieces as a side dish. You can use those too after they have dried.

If you have only bought a bag at the store, these are so much better. Store bought they aren’t that crispy on the outside and are WAY too salty if you ask me. When you cook them yourself at home you’ll not only get the desired texture you want, but can make them either savory or sweet!

To separate all the goo from what you want, refer to our how to clean pumpkin seeds post first. It is basically the same method other than you’l likely slice this lengthwise where the other has it’s top lid cut off. You can skip the boiling portion as long as you really get all the yuck off under the water.

Keep in mind that you won’t get a whole lot in each one. The recipe below accounts for 3/4 of a cup which is what you’ll likely get. If you had a few of them though, just double or triple the amounts of the other ingredients. Biggest tip of all is you don’t want them to overlap when roasting pumpkin seeds so they can get crispy.

Can Dogs eat Spaghetti Squash Seeds?

No, they shouldn’t. You may have heard that pumpkin is great for them and that is true, but the seeds are something completely different. Stick with a Tbsp of puree instead and leave these for yourself. They’ll cause your pooch a belly ache if they get ahold of any.

Do you have to let squash seeds dry before roasting?

Ideally they will be as dry as possible before drizzling oil on top. Water and oil don’t mesh so the wetter they are the less it will be coated and/or seasoned to stick. In the least you want to roll in a few paper towels to remove as much moisture as possible. If you leave them out to dry after that overnight it’s even better.

Cinnamon Sugar Spaghetti Squash Seeds

Now if you wanted to make a sweeter version you would coat with other ingredients. Like instead of olive you would want coconut oil instead. Here is what you would need for roasted sweet squash seeds.

1. 1 1/2 cup seeds prepared as directed above, cleaned and dried
2. And 1.5 Tbsp coconut oil
3. 1/4 tsp vanilla
4. 2 Tbsp white sugar
5. 1/2 tsp salt

Once your seeds have dried out overnight, melt your oil and pour on top of them in a bowl. Sprinkle on seasonings and toss to coat. Preheat oven to 325 F and pour on a non stick baking sheet. Lay in single layer without overlapping and bake for 25 minutes flipping over every 10 minutes or so until toasted. Cool completely to get super crispy.

For the savory version you’ll use your favorite seasonings like Lawry’s, paprika, garlic powder, pepper etc. with some olive oil. For a quicker bake time you can set to 350 F instead and follow these instructions;

How to Roast Spaghetti Squash Seeds

• Put seeds into a colander and rinse, remove and discard all the pulp.
• Lay a few paper towels on your counter and pour seeds on top. Pat dry and roll up, press down to remove as much moisture off the outside as possible.
  • * Ideally leave out overnight to dry even more but can also proceed after this step if you wish. Less moisture = crunchier
• Spray your baking sheet with non stick spray or lay some parchment paper down.
• In a small bowl pour spaghetti or even butternut squash seeds in with salt and pepper and all seasonings with olive oil, toss the seeds to coat well. Pour on baking sheet.
• Bake for about 12 – 15 minutes turning over with a spatula about every 5 minutes until they are as toasty brown as you want.

Remove and allow to cool completely, this will make them crunchier when dry. You can add a bit more seasonings if you like. Things like chili powder will add heat, curry powder adds a unique flavor, cinnamon adds some Fall flavors.

How do You Store Roasted Squash Seeds?

You need them to cool completely first. Then use an airtight container ideally. If you don’t have that use a freezer bag and suck all the air out of it every time you take some out so they stay nice and crispy.

You can use these directions for all squashes in this category. Winter squash works to roast the seeds inside them too. In less than 20 minutes you can have a crispy snack that we MUST have each Fall for sure. Yes you can certainly enjoy the pulp with our air fryer pumpkin recipe, make spaghetti squash noodles etc. but these shouldn’t be overlooked.

Printable recipe is below for you. Remember that oven temperatures will vary slightly so keep a close eye on them near the end. You want them puffed up a little bit, lightly browned and cooled completely before eaten. This last tip is important as they get crispy when they are dried and at room temperature.