The above is just a fancy way of saying I roasted spaghetti squash seeds and threw a bunch of good spices on them. Consider it your reward for the nuisance that is figuring out how the hell to cut a squash in half without slicing your hand off, pulling your tricep (Life-changing tip: You can roast it whole, or throw it in the oven for 10 minutes to soften up, and then cut it in half), or both.
It’s so easy, and the result is a real treat. Eat them as a snack (you’ll never pay $4 for over-salted, under-seasoned sunflower seeds again) or toss them into salads as a crunchy topper or sprinkle over warm dishes as a seasonal garnish.
The ugly before…
The prettier after…
Seeds of one spaghetti squash, scraped out
1 tablespoon paprika
1 tablespoon olive oil
1 teaspoon chipotle powder
1 teaspoon cayenne pepper
Whatever other seasonings you want slash have on hand
1. Line tinfoil with spaghetti squash seeds. Pour olive oil and spices over and toss with hands until evenly coated.
2. Roast in 200° oven for 20 minutes, or until seeds have reached desired crispy-ness.
Feel free to add to main dish, like I did below in this eggplant-onion saute, but make sure you don’t try one before stirring into the mix (because once you pop one, they’ll probably all be gone before you make it to this step)