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!