Toast Spaghetti Squash Seeds Recipes

ROASTED WINTER SQUASH SEEDS

Roasted Winter Squash Seeds image

Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.

Provided by Blancheskid

Categories Appetizers and Snacks Nuts and Seeds

Time 25m

Yield 4

Number Of Ingredients 3

Ingredients

1 cup winter squash seeds
1 tablespoon olive oil
½ teaspoon salt, or to taste

Steps:

Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 6.1 g, Fat 19.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 297 mg, Sugar 0.3 g

ROASTED SQUASH SEEDS

Roasted Squash Seeds image

Provided by Martha Stewart

Categories Food & Cooking Holidays & Events Thanksgiving Recipes

Time 50m

Yield Makes 1 1/2 cups

Number Of Ingredients 3

Ingredients

2 cups butternut or acorn squash seeds with pulp (from 3 squashes)
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt

Steps:

Preheat oven to 300 degrees. Toss together all ingredients and spread mixture in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring every 15 minutes, until seeds are crisp and pulp is caramelized, 50 to 60 minutes. Let cool completely before serving. Squash seeds can be made up to 1 week ahead and stored at room temperature.

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