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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.

spaghetti squash

Next, use your hands to separate the seeds from the goop. (that’s the technical term ;))

spaghetti squash goop

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.

soaking spaghetti squash seeds

After they are done soaking, lay them out on a towel to dry. I usually let them dry over night.

Once dry, preheat the oven to 350 degrees and toss them in a bowl with some coconut oil and salt.  I use 1/2 tsp of coconut oil and 1/8 tsp of salt for every 1/8 cup of spaghetti squash seeds I have.

spaghetti squash seeds with oilThrow them on a baking sheet and spread them out so they are not overlapping.

spaghetti squash seeds baking

Roast in the oven until they are slightly brown and crispy, about 10 minutes. Some people like to flip the seeds half way through.  I never do, but you can if you want.
spaghetti squash seeds

 

Do you soak your seeds first? Have you ever tried roasting spaghetti squash seeds?

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11 Comments

  1. […] quite proud. Cut your squash, de-seed and take out all the gunk. You can use these to make a yummy snack if you […]

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  2. May I ask what temperature you used to roast in the oven? Thank you.

    Reply

  3. I just roasted some spaghetti squash seeds and they were delicious. I didn’t pre-soak them, but I might next time; they were a bit hard to chew. I also left most of the goop with the seeds –they add some nice sweetness.

    Reply

  4. […] * I was also surprised to find so many seeds in the Spaghetti Squash. I decided to try roasting them to see how they would taste. They were pretty delicious! Here is a good recipe for soaking and roasting Spaghetti Squash seeds from Modern Alternative Kitchen. […]

    Reply

  5. […] the sides. If you want, you can rinse the seeds to get all the fleshy stuff off and bake them for a snack later. They’re a lot like pumpkin […]

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  6. […] 2. Scoop out & discard the seeds. (If you would like to keep the seeds to roast them click HERE) […]

    Reply

  7. […] seeds like you would a Halloween pumpkin and discard. (If you are feeling adventurous you can even roast these like you would pumpkin seeds). I like to cook half of the squash at a time, because a raw […]

    Reply

  8. […] * I was also surprised to find so many seeds in the Spaghetti Squash. I decided to try roasting them to see how they would taste. They were pretty delicious! Here is a good recipe for soaking and roasting Spaghetti Squash seeds from Modern Alternative Kitchen. […]

    Reply

  9. […] * I was also surprised to find so many seeds in the Spaghetti Squash. I decided to try roasting them to see how they would taste. They were pretty delicious! Here is a good recipe for soaking and roasting Spaghetti Squash seeds from Modern Alternative Kitchen. […]

    Reply

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