Yes, you can roast spaghetti squash seeds! They are similar to and just as tasty as roasted pumpkin or butternut squash seeds. After dropping $5 for a spaghetti squash (and they’re supposed to be in season right now!) to make spaghetti noodles for my gluten-free husband, I wanted to get the most bang for my buck.
So paleo dieters, next time you eat spaghetti squash and meatballs be sure to save those winter squash seeds for roasting. They make a great snack and might just turn out to be your favorite part of the whole squash!
Spaghetti squashes are high in vitamin C and other nutrients. If you eat the seeds too you’re adding another great source of fiber, folate, and iron. Let’s learn the best way to roast them!
Roasting Spaghetti Squash Seeds
Seeds from 1 spaghetti squash
A little olive oil or coconut oil (anywhere from 1/2 tsp to 1 tsp depending on the size of your squash and how many seeds you have)
Sea salt and black pepper to taste
Preheat oven to 300 degrees.
The first thing you want to do is remove seeds from squash halves and do a simple rinse to remove any long strands or goo. Getting clean squash seeds is honestly the hardest part of the whole recipe.
Pat dry using paper towels or a clean kitchen towel. I like to use a tea towel when making roasted squash seeds so there’s no fuzz to worry about.
In a small bowl, combine seeds, olive oil, and sea salt. If you’re feeling fancy and aren’t on a dairy-free diet you can add a little grated parmesan cheese for extra flavor. Adding a little garlic powder or curry powder are tasty ideas too. If this is your first time making spaghetti squash seed you might want to keep it simple with salt and pepper so you can see how great they taste without much enhancement.
Spread seeds in a single layer on an ungreased baking sheet making sure none of the seeds are touching. You can line the baking sheet with parchment paper if you like, but I find that this recipe isn’t that messy to being with so I usually skip it.
Turn seeds using a spatula and bake another 10-15 minutes.
Seeds are done when golden, slightly brown on ends and edges, and have a nice crunch when eaten.
I got about a half cup of squash seeds out of my little spaghetti squash. Store them in an airtight container for a great way to enjoy a crunchy snack on the go.
- Seeds from 1 spaghetti squash
- 1/2 tsp olive oil
- Sea salt to taste
- Preheat oven to 300 degrees.
- Remove seeds from squash and rinse.
- Dry thoroughly using paper towels.
- In a small mixing bowl, combine seeds, olive oil, and sea salt.
- Spread seeds on an ungreased cookie sheet making sure none are touching. Bake 10-15 minutes on one side.
- Turn seeds using a spatula and bake another 10-15 minutes.
- Seeds are done when golden, slightly brown on ends and edges, and have a nice crunch when eaten.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 139Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 377mgCarbohydrates 31gFiber 7gSugar 12gProtein 3g