I’ve been roasting pumpkin seeds for the past few years and every year I enjoy changing up the flavors. This recipe is the basic process but you can really be creative with your seasonings. For instance, this year instead of seasoning salt and black pepper, I tossed them with a little Tony’s Creole Seasoning. I’ve also done a savory-sweet pumpkin seed batch before of cinnamon and chili powder. Have fun, be creative, and enjoy this healthy snack.
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| Toasted Pumpkin Seeds ©EverydayCookingAdventures 2013 |
Toasted Pumpkin Seeds
Recipe from: Food Network’s “Easy Entertaining with Michael Chiarello”
Prep Time: 5 min
Cook Time: 7 min
Yield: about 1 cup
Ingredients:
- Seeds from 1 large pumpkin, rinsed and dried thoroughly with paper towel
- 2 tablespoons olive oil
- Freshly ground black pepper
- Seasoning Salt
Directions:
1. Preheat the oven to 375ºF. Scatter pumpkin seeds onto a sheet pan in a single layer and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat.
2. Bake for about 8 minutes, until light brown and crispy. Store leftovers in air-tight container.
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Well, I’ve never tried spaghetti squash seeds but I did roast the pumpkin and acorn squash seeds together in the oven for this recipe. So acorn squash seemed to come out the same. I just removed all the pulp and rinsed the seeds well. I can’t seem to tell which seed came from which–pumpkin or squash?! Let me know if you try it with spaghetti squash.
My aunt told me the other day that you can roast spaghetti squash seeds in the same way…ever try that? This week is the first time I am attempting to cook it so maybe I’ll cook the seeds like you recommended above!