Thursday, October 23, 2008

Squash Seeds

Fall is here and all the winter squash are hitting the produce stands and grocery stores. I found this lovely spaghetti squash at mine.
Spaghetti squash like a pumpkin give you double the pleasure. First there is the meat of the of the squash and then there is the seeds.

The first step is the hardest, Cutting the squash in half so you can roast it. Take your time and be careful.

Once cut use a large spoon to remove the seeds and the gunk from the

center of the squash. Now it's time to liberate the seeds. I find that you can sort of squeeze them out. Throw the gunk out and wash the seeds.
Lay them out paper toweling to dry.
Next lay them out on a cookie sheet and drizzle with oil, I used sesame
Season, here I used onion powder,cumin salt and pepper
Toss to coat and toast in a 350* oven for about 10-15 minutes.
Store in a zippy bag or bowl with a tight fitting lid. Eat like you would pumpkin or sunflower seeds. Yummo!


Blueberry Muffin Queen (Jenn) said...

Mmmm... that looks yummy!

I've been cooking pumpkin lately. I made Pumpkin Chili last weekend (should probably post those pics... we'll see) and this morning I was inspired for another LC Pumpkin delight. It'll be Sunday before I can make that... but it'll be worth it! :D

Vikki said...

Pumpkin seeds are wonderful too. I made pumpkin flax bread last week, which I'm still totally enjoying it.

ooo Pumpkin Chili, have you posted the recipe? sound delish.

I had a pumpkin smoothy last night, it was very good and very filling.

Thanks for the comments.

Anonymous said...

I bought a HUGE spagetti squash this morning at the grocery store. I am going to make these seed this afternoon! Do you happen to have any tips on what to do with extra squash? I am wondering if I should freeze or cook and freeze what I can't eat.

Vikki said...

Hey girl,
I really don't know if the squash will freeze well or not. I do know it will need to be cooked before it can be frozen. Veggies have to be blanched before freezing and they generally break down some when freezing.

I have a huge bowl left that I'm going to mix with a creamy garlic sauce and serve as a side dish with steak or chicken this weekend. Whatever is left I've been planning on freezing to see. I'll do what I call a two week test. I'll freeze for two weeks then thaw and see how it holds up. I'll let you know how it goes after I give it a try.

Vikki said...

Oh did you see my Tetrazzini recipe using the spaghetti squash? It's on my other site,
There's a link at the top right hand side.

Anonymous said...

I did see your tetrazzini recipe, I think I will give that a try too!

Vikki said...

If you don't mind let me know how you like it, if you do make it. If you decide on something else no problems. But I'd like to know what someone esle things. That way I can't make adjustments if necessary.
Oh btw I'm having spaghetti squash with a creamy garlic sauce with smoked sausage for lunch today. Yummy