Spiced Squash Seeds

I’ve always loved Halloween time because of the abundance of pumpkin seeds I get to toast up with hot spices, cinnamon and sugar, or just plain olive oil, salt and pepper.  But it wasn’t until this past weekend that a friend mentioned how good spaghetti squash seeds work.  I don’t know why I hadn’t thought of it before, and I immediately began thinking of different combinations and flavors.

I settled on something spicy.  The seeds paired well with the citrus, rosemary salad served by my boyfriend’s mother; it added a nice crunch and just the right amount of heat.  We left the rest of them out as a small snack and they were devoured within minutes of coming out of the oven.  Have fun with these, and please share your winning combinations.

Ingredients

  • 1 cup squash seeds, cleaned and dry (about 2 squash worth)
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. fresh cracked pepper
  • 1/2 tsp. sea salt
  • 1 tbsp. olive oil

Method

  • Preheat to 375
  • Clean and rinse seeds, pat dry with paper towel and place in small bowl
  • Coat seeds with olive oil, then add spices and coat the seeds evenly
  • Line a baking tray with foil
  • Spread out seeds so they aren’t overlapping
  • Place in oven for 15-20 minutes and toast until slightly golden brown
  • Let them cool for 5-10 minutes before serving

Serve them with some cheese and wine, pack them for an afternoon snack, or put them on top of a salad… enjoy!

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