Recipe: Roasted Spaghetti Squash Seeds

Just about a year ago I discovered spaghetti squash. I don’t know why it took me so long! Trust me though, I’ve made up for lost time and have been using it almost every week since (my healthy carbonara recipe is totally my favorite use yet!). Up until very recently whenever I prepped the squash, I would scoop out and compost the seeds. It dawned on me that I could probably roast them like pumpkin seeds – a total facepalm moment. I searched around a bit online for recipes and came up with the following one. I’m in love!

Domestocrat’s Roasted Spaghetti Squash Seeds
The seeds of one large spaghetti squash (roughly 1 cup)
1 tsp. EVOO
1/2 tsp. kosher salt
1/8 tsp. black pepper

Start by cutting a large spaghetti squash in half. Using a spoon, scoop out the seeds and fibrous guts of the squash.


Pick through the fibers and place the seeds in a bowl. This seems tedious but it really isn’t bad. The seeds are loose enough and slippery, so they kind of just fall out if you thumb through the fibers. It’s totally ok if you end up with fibers on some of the seeds since the next step is to rinse the seeds.


In a large colander, rinse the seeds – this will remove any excess fibers. Also, it’s fine if some remain, they are yummy roasted along with the seeds! Once the seeds are rinsed, transfer them to a paper towel and pat dry.


On a foil lined baking sheet, toss the dried seeds with the EVOO, salt, and pepper. Using your hands is the best way to evenly coat the seeds.


Roast at 400 degrees for 6 minutes, toss again, rotate the pan, and roast for another 5 minutes until browned. When they are done they will smell like freshly popped popcorn (so random but so delicious!).


Eat immediately or store in an airtight container for a few days. These seeds are the perfect wintertime snack – they are warm, salty, crunchy, and earthy. So worth making at home! Plus, spaghetti squash seeds are packed with fiber, iron, magnesium, zinc, and good fats.


This recipe is a basic one but I plan to experiment further by making this with fresh herbs, a spicy version with red pepper flake, and maybe a sweet version with cinnamon sugar. Stay tuned!

Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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