Roasted seeds! Popular in the fall with all the Halloween pumpkins being carved into jack-o-lanterns, but as long as there are different types of squash in the supermarket, one can enjoy this snack year round! I made this recipe from the seeds of a spaghetti squash. Read about all the nutritional benefits of squash seeds here.

Ingredients: 599224_126162300869881_450368400_n

– 1 cup spaghetti squash seeds
– 1/2 tsp salt
– 1 tbsp sesame oil
– 1/2 tsp garlic powder
– 1 tsp nutritional yeast
– pepper to taste


– Preheat the oven to 275 degrees F

– Line a baking sheet with parchment paper or aluminum foil

-After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl

– Stir the oil, nutritional yeast, pepper, garlic powder and salt into the seeds until evenly coated

– Spread out in an even layer on the prepared baking sheet

– Bake for 15 minutes, or until seeds start to pop

– Remove from oven and cool on the baking sheet before serving