Tidbit Tuesday (Squash Seeds)

Have you ever had roasted pumpkin seeds before? I can't go through the process of carving out a pumpkin with out having the smells and salty crunch of roasting the pumpkin seeds. In fact when my third graders would do their pumpkin estimation projects we would save all the seeds to roast up. That was a lot of roasted pumpkin seeds. But they went fast because they are irresistible!

When I was scooping out the seeds of the spaghetti squash I wondered could they be roasted like pumpkin seeds? The answer is YES! Why wouldn't you be able to, they are from the same family right? Next time your make squash don't throw out the seeds!

Here's what you do to roast Squash Seeds:

1.) Preheat the oven to 250 degrees. Clean the pulp off the seeds and dry them really well.

2.) Toss with a tiny amount of olive oil. You only need enough to barely coat them or they will be greasy.

3.) Add salt or any kind of seasoning you like. Chili powder and garlic salt are divine!

4.) Cover a baking sheet with parchment paper and spread the seeds out in a single layer.

5.) Roast the seeds for 45-60 minutes. I check them every 15 or so minutes and toss them around.

6.) Warning these will disappear fast! There is something about the salty, crunch that is like none other and absolutely addictive.

You know you want one!