Roasted Spaghetti Squash Seeds



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!


Spaghetti squash seeds

Nonstick cooking spray

Sea salt and pepper to taste


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


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


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



Transfer washed seeds to a paper towel and dry completely.



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


Add seeds and spray to coat evenly.


Season with cracked black pepper and sea salt.


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


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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