Just a quick recipe using the spaghetti squash seeds leftover from my squash. I don’t like to waste any part of my produce. Add sunflower and pumpkin seeds, golden raisins and dried cranberries to make a quick and healthy snack mix.
Roasted Spaghetti Squash, Pumpkin, & Sunflower Seed Mix
Seeds from 1 spaghetti squash, rinsed
1/4 cup sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup golden raisins
1/4 dried cranberries
pinch of cinnamon and salt 1/2 tsp olive oil
1. Preheat oven to 350 degrees.
2. Remove seeds from squash and rinse. In a small mixing bowl, combine seeds, olive oil, and sea salt.
3. Spread seeds on un-greased cookie sheet making sure none are touching. Bake 10-15 minutes on one side. Seeds are done when golden, slightly brown on ends and edges, and have a nice crunch when eaten. When seeds are done add to a tubberware container and mix in raisins and cranberries.