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…
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).
They were delicious on top of Greek yogurt with balsamic peaches. The small batch went way too quickly.
Toasted Squash Seeds
- Seeds from a winter squash (such as spaghetti squash)
- spray extra virgin olive oil
- dash salt
- dash freshly ground pepper
- Rinse and drain squash seeds. Place on a paper towel to dry overnight or for two nights.
- Preheat oven to 350ºF. Place seeds on a a small baking sheet or cake pan.
- 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.