After struggling with a chef’s knife for what seemed forever and avoiding cuts and bleeding, one stubborn spaghetti squash was split in half, drizzled with walnut oil, seasoned with salt and pepper, and popped into the oven.
Back to the cutting board, I was staring at a pile of seeds. The pile was considerably smaller than one you would get from a pumpkin or even a butternut squash. Not wishing to throw the seeds out, I washed and dried them instead. And then, I roasted the seeds inside a cast iron skillet, over medium heat with a little bit of walnut oil. Once the seeds started to turn golden brown and getting toasted, I seasoned them with sea salt and a sprinkle of cayenne pepper. Snack for one is ready!
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I cooked a spaghetti squash tonight and was just thinking about how freakin' hard they are to split. People complain about butternut squash, but spaghetti squash are so much harder. Good to know that the seeds can be roasted for a snack, just like other squash!
@Kara – perfect timing! I ended up microwaving the squash once it was half split. It slightly overcooked on the bottom, but became much easier to split.
I love roasting off seeds like this! Perfect snack in my book :)Happy Blogging!Happy Valley Chow