Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Toasted Squash Seeds October 6, 2014

Jamie says: Who said pumpkin seeds were the only seeds you could roast? After making my first pressure-cooker spaghetti squash, I wasn’t ready to toss the seeds, so I roasted and toasted ’em…

 

Toasted Squash Seeds

Toasted Squash Seeds

Just like with pumpkin seeds, the key to a tasty golden brown seed is patience- letting the seeds dry out overnight (or maybe a couple of nights).

Golden brown goodness

Golden brown goodness

They were delicious on top of Greek yogurt with balsamic peaches. The small batch went way too quickly.

Perfect on top of yogurt or salad or just to snack on

Perfect on top of yogurt or salad or just to snack on

Toasted Squash Seeds

Ingredients:

  • Seeds from a winter squash (such as spaghetti squash)
  • spray extra virgin olive oil
  • dash salt
  • dash freshly ground pepper

Directions:

  1. Rinse and drain squash seeds. Place on a paper towel to dry overnight or for two nights.
  2. Preheat oven to 350ºF. Place seeds on a a small baking sheet or cake pan.
  3. Mist with an extra virgin olive oil spray. Sprinkle with salt and pepper. Bake for 15 minutes or until a light golden brown.

Servings: varies, about 1-2

Serving suggestion: Sprinkle on top of Greek yogurt with roasted balsamic peaches

  • Nutrition note: Seeds, such as squash seed, contain unsaturated fats which are heart-protective and vitamin E which is an antioxidant vitamin.
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