YES, ABSOLUTELY. And they are superdelicious. I love pumpkin seeds, but have not had any since Halloween. Lately, I have been experimenting with winter squash seeds and those are as amazing as pumpkin seeds.
Last week, I roasted butternut squash seeds. They were delicious, but unfortunately they are already all gone. Lucky that I saved the spaghetti squash seeds. I roasted them today and they turned out amazing.
The recipe I used is essentially the same, but I am re-posting it here with pictures from the spaghetti squash. I did browse the internet for inspiration to use other spices, but did not really find anything I likes. So I just went with Himalayan Pink Sea Salt again…and they are delicious =)
How to roast spaghetti squash seeds:
1. Clean the seeds. It’s a bit messy and tedious, but necessary. Based on other’s suggestions, it works really well to plunk the seeds plus the “guts” into a big bowl of water. Using your hands, you can then break the “mess” apart. The “guts” will sink to the bottom, while the seeds will float to the top.
2. Boil for 10 minutes in salted water. Fill a medium-sized pot with water and add approximately 1 teaspoon salt. Add the seeds and bring to a boil. Reduce the heat to a simmer and cook uncovered for 10 minutes. Based on pumpkin seed recipes, this allows the seeds to be easier digest and produces a crispy outer shell.
3. Drain the seeds and lightly using paper towel. Using a colander drain the seeds and dry them using a paper towel. The seeds will stick to the paper towel, just use your fingers to rub them off.
4. Coat with extra virgin olive oil. I like to place the dried seeds in a small bowl and coat them with 1/2 to 1 teaspoon extra virgin oil. This way, all of the seeds are evenly coated with the oil before spreading them onto a baking sheet.
5. Spread the seeds onto a baking sheet in a thin layer. Make sure to spread the seeds as thin as possible with minimal overlap. Sprinkle with your favorite seasoning. I used Himalayan Pink Salt.
6. Roast seeds at 325 F for 8 minutes. As our oven is a bit temperamental and does not cook at an even temperature, I reduced the initial bake time from 10 minutes to 8 minutes. Take the baking sheet out after 8 minutes and stir the seeds. Return the baking sheet to the oven and cook for an additional 5-10 minutes. During the last 5 minutes of baking, remove a couple of seeds and crack them open. The inner seed should have a golden tinge to it. Make sure to not burn the seeds, if the inner seeds are brown, they got burned. When done, remove from oven. It may be helpful to pour roasted seeds onto a plate to cool, if they remain on the hot baking sheet, they may continue to roast.
7. Enjoy =)
Benefits of spaghetti squash seeds:
* Spaghetti squash seeds are rich in unsatured fats, omega 3 & 6 fatty acids, and protein.