Roasted Spaghetti Squash Seeds
Original Recipe: Eating Well
- ½ cup spaghetti squash seeds (from 2 medium squash; see Tip)
- ½ teaspoon extra-virgin olive oil
- 1 teaspoon maple syrup
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- teaspoon kosher salt
Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper.
Toss spaghetti squash seeds with oil, maple syrup, cumin, cinnamon, and salt in a small bowl. Spread on the prepared baking sheet in an even layer. Bake for 15 minutes. Stir the seeds and continue baking until golden and crispy, 10 to 15 minutes.
Large-rimmed baking sheet
To harvest seeds from spaghetti squash, scoop out the inside of the squash. Separate the seeds from the flesh as well as you can, then place the seeds in a bowl of water. Use your hands to swish the seeds around to loosen any remaining flesh or strings. The seeds will float, so you can remove them with a spoon or your fingers. Drain the seeds on a dry dish towel or a plate lined with paper towels; pat dry with paper towels.
TO MAKE AHEAD:
Store in an airtight container for up to 3 days.