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!
Posts
