After cutting open the spaghetti squash I realized how similar this inside was to a pumpkin. The recipe I was using to prepare the spaghetti squash said to scoop out the seeds and discard, but like a long tradition of using every corner of a napkin before you get a new one, I thought there had to be something interesting i could do with the seeds.
When we were younger while we were carving our jack-o-lanterns we’d take the seeds from inside the pumpkin, lay them flat on a cookie sheet, rub them in olive oil, sprinkle with lawry’s salt, bake for 20 minutes then enjoy. We’d keep them in a cup on the counter and between my sisters and my mom they didn’t last long.
When you go to the store there’s always bags of pumpkin seeds baked, salted and sold $3 for 5 oz’s but you never see any squash seeds. The recipe I used for the spaghetti squash told me to throw the seeds away, but I couldn’t bring myself to do that.
What a pleasant surprise.
I coated them in olive oil, sprinkled them with dried chipotle & smoked salt seasoning, baked for 20 minutes and ate them while they were tying to cool on the cookie sheet. For what I can tell these taste just like pumpkin seeds. So if you do find yourself using the spaghetti squash PLEASE don’t throw away the seeds. Just bake them and eat them for a delicious snack! You could always turn them into a pesto if you really wanted…
INGREDIENTS
spaghetti squash seeds
lawry’s or other seasoning salt to taste
olive oil (or your preferred oil) to evenly coat seeds
Coat the seeds evenly with oil and seasoning. Bake for 25 min at 350. Try to let them chill but you’ll most likely eat them straight from the cookie sheet.
Plants on the Run 