Save those seeds when you're preparing that spaghetti squash! You can turn them into a crunchy nutritious snack great on their own or added onto a salad.
– 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 – ⅛ teaspoon kosher salt
Preheat oven to 300°F. Line a large baking sheet with a rim with parchment paper.
In a small bowl toss seeds of spaghetti squash with oil, maple syrup, cumin, cinnamon, and salt. Spread into an even layer on the prepared baking sheet.
Bake for fifteen minutes. Stir the seeds and continue to bake an additional 10 to 15 minutes or until crispy and brown.
tip: Using a fork scoop out the insides of the squash to collect the seeds from the spaghetti squash. Take out as much of the flesh as you can and set the seeds in a bowl of water. The seeds are going to need the remaining flesh or thread-like tendrils removed, swirling them with your hands around inside the bowl.
With a spoon or your fingers, you can remove the seeds as they will float. After draining the seeds onto a plate covered with paper towels or dry dish towel, blot dry with additional paper towels.