Roasted Spaghetti Squash Seeds

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Any time I can find a delicious matzah-free snack during Passover, I’m pretty much on board. As I was scooping out seeds from the roasted spaghetti squash I prepared the other night, I realized it would be  fun (and economical!) to utilize them as well. I pretty much have an old-school mentality when it comes to putting anything edible to use, so it felt like a total waste to throw away a perfectly delicious treat.

While it takes a little bit of work to find/wash them completely, it’s a really great way to get your kids involved in the kitchen. Let them get their (clean) hands into the veggie strands to search for seeds, and make it a counting game once they have gotten them all!

I kept my seasoning simple with sea salt and pepper, but if it weren’t Passover I would probably add cumin, old bay or hot sauce for a savory version and some cinnamon, sugar and cocoa powder for something a little sweeter.

Much like pumpkin seeds we love in the fall, these are a crunchy, satisfying, totally healthy, low-cal, gluten-free on-the go nosh!

Ingredients:

Spaghetti squash seeds

Nonstick cooking spray

Sea salt and pepper to taste

Instructions:

Prepare spaghetti squash and remove seeds as shown here and keep oven set to 375°.

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Use a fork to comb through the strands and find the seeds. (Or you can use your hands. So fun!)

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Rinse seeds in a colander, being sure to remove all traces of squash.

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Transfer washed seeds to a paper towel and dry completely.

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Coat a baking sheet with aluminum foil and nonstick cooking spray.

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Add seeds and spray to coat evenly.

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Season with cracked black pepper and sea salt.

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Roast for about 15 minutes, then check back in 5 minute intervals until lightly golden in color.

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Eat and enjoy by the handful!

(By the way, this is what the green olive version of my roasted spaghetti squash looks like. It’s soo good!)

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