The next time you prepare a squash or carve a pumpkin for Halloween, save the seeds and roast them. Roasted squash seeds are a surprisingly tasty treat.

Ingredients:

Seeds from a winter squash

Directions:

Preheat the oven to 350°F. Rinse the seeds to remove the orange fibres. Pat dry.

In a small bowl, drizzle the seeds with olive or canola oil and sprinkle with salt and herbs. Some suggestions: paprika, oregano, nutritional yeast, chili powder, soy sauce (instead of salt), cayenne, or all of them! Spread on a baking sheet, oiled or lined with parchment paper. Cook 10–15 minutes until slightly browned. Stir a couple of times while cooking. Let cool.

Nutrition (1/4 cup):

  • Calories: 54
  • Carbs: 1.5 g
  • Protein: 2.1 g
  • Fat: 4.8 g
  • Fibre: 0.3 g
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