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Roast Spaghetti Squash Seeds
Roasted spaghetti squash seeds are similar to and just as tasty as roast pumpkin seeds.
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 1 /2 cup
Calories 139kcal
Author Jenn
- Seeds from 1 spaghetti squash
- ½ teaspoon 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.
Serving: 1serving | Calories: 139kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 377mg | Fiber: 7g | Sugar: 12g