HOW TO ROAST SPAGHETTI SQUASH SEEDS RECIPES

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ROASTED SPAGHETTI SQUASH SEEDS RECIPE | EATINGWELL



Roasted Spaghetti Squash Seeds Recipe | EatingWell image

When you prepare spaghetti squash, don't throw away the seeds! You can roast them into a crunchy, healthy snack--just like roasting pumpkin seeds. The seasoning mix in this recipe is a mix of spicy, salty and sweet, but feel free to experiment with your own flavor combinations.

Provided by Sylvia Fountaine

Categories     Healthy Finger Food Recipes

Total Time 50 minutes

Number Of Ingredients 6

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

Steps:

  • Preheat oven to 300 degrees F. Line a 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.

Nutrition Facts : Calories 202.8 calories, CarbohydrateContent 6.4 g, FatContent 17.1 g, FiberContent 2.4 g, ProteinContent 9.9 g, SaturatedFatContent 3 g, SodiumContent 73.5 mg, SugarContent 2.5 g

ROASTED SPAGHETTI SQUASH | ALLRECIPES



Roasted Spaghetti Squash | Allrecipes image

Roasted spaghetti squash instead of spaghetti noodles! Top with the favorite sauce of your choice.

Provided by clare

Categories     Side Dish    Vegetables    Squash

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 4 servings

Number Of Ingredients 4

1 (2 pound) spaghetti squash, halved and seeded
2 tablespoons extra-virgin olive oil, or as needed
½ teaspoon salt
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
  • Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.

Nutrition Facts : Calories 141.8 calories, CarbohydrateContent 15.8 g, CholesterolContent 2.2 mg, FatContent 8.8 g, ProteinContent 2.4 g, SaturatedFatContent 1.6 g, SodiumContent 367.5 mg

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