Roasted Spaghetti Squash Seeds
How to cook roasted spaghetti squash seeds into a sweet or savory snack is here. Crunchy squash seeds toasted in your oven are great.
Servings: 4
Equipment
- 1 baking sheet
Ingredients
- 3/4 c spaghetti squash seeds cleaned
- 1 tbsp olive oil
- 1/2 tsp Lawrys seasoned salt
- 1/4 tsp paprika
- 1/8 tsp pepper
Instructions
- Preheat oven to 350 degrees F. 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. Roll up and press down to remove as much moisture off the outside as possible. * Ideally you would leave out overnight to dry even more but can also proceed after this step if you wish. Less moisture = crunchier
- Spray sheet with non stick spray or lay parchment paper down. In a bowl pour seeds and all seasonings with olive oil, toss to coat. Pour on baking sheet.
- Bake for 12-15 total 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, enjoy.
Video
Nutrition
Serving: 1oz | Calories: 31kcal | Carbohydrates: 0.1g | Protein: 0.03g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 0.2mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 62IU | Calcium: 1mg | Iron: 0.1mg