How to roast the spaghetti squash seeds you have left from preparing your spaghetti squash. Since you have them so you may as well turn them into a healthy snack. Fun and simple, but even better you can be as creative as you want with your flavor combinations with this recipe. Also they are a good source of Fiber, Vitamin C, Manganese, Vitamin B, Niacin, Potassium, and low calorie.
Ingredients:
Spaghetti squash seeds, cleaned from the fibers,
rinsed, and dried
(You may also use the seeds from
pumpkins, butternut squash,
and acorn squash), using the same process.
2 Tsp liquified coconut oil
Granulated garlic
Pink Himalayan sea salt
Cayenne pepper
Any seasoning flavor of your choice
Step 1
Cut the spaghetti squash in half to remove
the seeds, and separate the seeds from the
fibers and thoroughly rinse the seeds under water.
Step 2
Lay your seeds out evenly on a clean dry towel
to dry overnight.
Step 3
Place your seeds in a bowl and proceed to add the
coconut oil and your seasonings of choice. Tossing
to coat the seeds.
Step 4
Spread your seeds out evenly on a clean baking sheet
without overlapping your seeds.
Step 5
Place your seeds in a 350 degree oven for approximately
30 minutes checking them after 15 minutes and continue
to bake till your desired doneness.
Step 6
Let your seeds cool and place them in a nice dish to serve,
or keep them in an airtight container for a few weeks.
Video link
Kimberlie’s Kitchen
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