Spaghetti squash is a large, pale yellow vegetable with a stringy inner flesh that looks like spaghetti pasta when cooked. Most spaghetti squash recipes call for cutting the squash in half and discarding the seeds. If you want to get the most out of your squash, keep the seeds on hand for snacking. Spaghetti squash seeds are completely edible and when they are roasted and seasoned, they have a light, savory flavor.
Things You'll Need
- Paper towel
- 1 tsp. olive or vegetable oil
- 1/2 tsp. salt
- 1/8 tsp. pepper
- Baking sheet
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Slice your spaghetti squash in half lengthwise. Use a spoon to remove all the seeds from the squash flesh and set them aside.
Transfer the seeds to a colander and rinse them under cold water to remove any flesh that is stuck to the seeds. Dab the seeds dry with a paper towel.
Set your oven to 250 degrees Fahrenheit. Place the dried seeds into a large bowl and add 1 tsp. olive or vegetable oil, 1/2 tsp. salt and 1/8 tsp. pepper.
Stir the spaghetti squash seeds until they are evenly covered with the oil, salt and pepper. Pour them onto a baking sheet and spread them out in an even layer.
Place the baking sheet into the oven for 15 minutes. Remove the seeds from the oven and stir them, then place them back into the oven. Continue to roast and stir the seeds every 15 minutes for a total of one hour or until the seeds are golden brown.
Taste a roasted seed and add more seasoning if you think they are too bland. Eat the spaghetti squash seeds while they are still warm. Store any leftovers in a plastic bag or airtight container at room temperature and consume them within one week for the best results.