Tuesday, March 25, 2014

Roasted Spaghetti Squash Seeds

Roasted Spaghetti Squash Seeds

Everyone knows that pumpkin seeds can be roasted for an easy snack but did you know that roasted spaghetti squash seeds are just as good.  These wasabi soy seeds can be thrown together quickly with ingredients that you probably already have on hand.  Don’t worry I didn't use actual soy sauce in the recipe.  Of course I know that soy sauce is derived from wheat.  I'm a gluten free blogger for heavens sake.  

Bragg's liquid aminos provides the complex salty soy sauce flavor in this one.  And the wasabi flavor is a perfect complement in this irresistible snack.  But, if you’re making this for young kids, or you’re just not a fan of this flavor combo, feel free to switch up the seasonings.  But don’t throw away those seeds.  Spaghetti squash can be expensive so it makes sense to use every part of it.  And if you have kids, feel free to enlist their services with this one.  What better way to occupy a few minutes of their time than the tedious job of untangling the seeds from the stringy squash center.  Ahh, good old fashioned family fun.   

Roasted Spaghetti Squash Seeds
Prep time: 10 min
Cook time: 15 min

  • seeds of 1 spaghetti squash (about ¾ cup)
  • 2 tsp olive oil
  • 1 tsp wasabi powder
  • 2 tsp Bragg liquid aminos (or other gluten free soy sauce)

Video Tutorial

  1. Preheat the oven 350°F (or 175 °C) oven and line a baking sheet with foil sprayed with non-stick spray.
  2. Free the seeds from the goopy mess and rinse them in a colander and drain them on paper towels.
  3. Stir the remaining ingredients into the seeds and roast them for 15 minutes.
  4. Allow them to cool completely before storing to maintain crispness.    

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