Editor’s Note: My name is Sarah Nichols. I am a Christian and have been married to my youth-pastor husband for 6 years. We have two young boys and dream of having 10 more (ok, that might just be me). I used to be a special education teacher and now I stay home with our kids where we eat lots of butter and always have something fermenting in the kitchen. Our lives are busy with youth ministry, parenthood, and cooking real, whole foods. You can find me blogging about all of this at Simple Life Abundant Life.
Mmmm! I don’t know about you, but I like to eat as much of a fruit or vegetable as possible. When I was cooking up a spaghetti squash the other day I decided to roast the seeds to see how they would taste. They turned out delicious and are very similar to roasted pumpkin seeds.
This recipe calls for the seeds to be soaked. Soaking reduces the phytic acid that is in the seed and makes the vitamins more available to our body. Spaghetti squash seeds are a great source of magnesium, zinc, potassium, and iron.
First, cut your spaghetti squash open and scoop out the inside with the seeds and strings.
Next, use your hands to separate the seeds from the goop. (that’s the technical term ;))
Place them in a bowl of water with a couple teaspoons of salt. (I didn’t get very many seeds out of my squash because it was a little one from my garden. Hopefully you get more out of yours!) Let them soak for 24 hours.
After they are done soaking, lay them out on a towel to dry. I usually let them dry over night.