If you’ve ever cooked spaghetti squash, you might have wondered what to do with those seeds inside. Instead of tossing them out, why not turn them into a delicious, crunchy snack? Cooking spaghetti squash seeds is easy, rewarding, and a great way to reduce waste. In this article, we’ll walk you through how to cook spaghetti squash seeds perfectly, share some seasoning ideas, and give you tips for storage. Let’s get roasting!
Why Roast Spaghetti Squash Seeds?
Roasting spaghetti squash seeds transforms them from kitchen scraps into a healthy, flavorful snack. They have a unique taste-some say a bit peanut buttery with a mild sweetness-that sets them apart from pumpkin seeds. Plus, they’re packed with nutrients and fiber, making them a guilt-free treat.
How to Prepare Spaghetti Squash Seeds for Roasting
Before roasting, you need to extract and clean the seeds properly:
– Scoop out the seeds from the spaghetti squash cavity using a spoon.
– Separate the seeds from the stringy pulp. This can be a bit more work than with pumpkin seeds, but it’s manageable.
– Rinse the seeds thoroughly under cold water to remove any remaining squash bits.
– Dry the seeds well by patting them with a towel. For extra crunch, let them air dry or dry overnight if you have time.
Getting the seeds dry is crucial because moisture can prevent them from roasting evenly and becoming crispy.
Basic Roasted Spaghetti Squash Seeds Recipe
Ingredients
– 3/4 cup cleaned spaghetti squash seeds (from about one squash)
– 1 tablespoon olive oil or vegetable oil
– 1/2 teaspoon seasoned salt or regular salt
– 1/4 teaspoon paprika
– 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Toss the seeds in a bowl with olive oil, salt, paprika, and pepper until evenly coated.
- Spread the seeds in a single layer on a baking sheet lined with parchment paper or sprayed with non-stick spray.
- Roast in the oven for 12 to 15 minutes. Stir or flip the seeds every 5 minutes to ensure even toasting.
- Remove from oven once the seeds are golden brown and crunchy.
- Cool completely before eating or storing.
You can enjoy these seeds as a snack on their own or sprinkle them over salads and soups for extra texture and flavor.
Flavor Variations to Try
One of the best things about roasting spaghetti squash seeds is how versatile they are. Here are some seasoning ideas to inspire you:
– Savory: garlic powder, onion powder, chili powder, turmeric, Cajun spice, or curry powder.
– Sweet: cinnamon and sugar, pumpkin pie spice, or a drizzle of honey after roasting.
– Spicy: cayenne pepper, smoked paprika, or crushed red chili flakes.
Feel free to experiment and find your favorite flavor combo!
Alternative Cooking Method: Pan Roasting
If you want to skip the oven, you can pan roast the seeds on the stovetop:
– Rinse and dry the seeds.
– Melt 1 tablespoon of butter or oil in a nonstick skillet over medium heat.
– Add the seeds and sprinkle with salt and pepper.
– Cook, stirring frequently, for about 5 minutes until toasted and fragrant.
– Let cool before eating.
Pan roasting is quicker and gives a slightly different texture but is just as tasty.
Tips for Storing Roasted Spaghetti Squash Seeds
– Store cooled seeds in an airtight container.
– Keep them at room temperature for up to a week.
– For longer storage, freeze them in a sealed bag or container.
– Re-crisp seeds in a hot oven for a few minutes if they lose crunch.
Bonus: Using Spaghetti Squash Seeds to Reduce Waste
Instead of discarding the seeds when you cook spaghetti squash, roasting them is a smart way to use every part of the vegetable. It’s economical, sustainable, and adds a nutritious snack option to your kitchen repertoire.
Roasting spaghetti squash seeds is simple, delicious, and a fun way to enjoy a healthy snack with minimal effort. Give it a try next time you cook spaghetti squash-you might just prefer these crunchy bites over pumpkin seeds!