It seems that every year at the start of April I challenge myself to cut out sweets and other fattening foods and start eating a healthier diet. I already tend to eat quite healthy, but it’s been a long winter of comfort food. Comfort food = lots of cheese…typically. You know, like my Super Cheesy Macaroni & Cheese with 8 cups of cheese. Delicious? Yes. Healthy? Questionable at best. ;o) Time to scoot on over to the healthy side.
Spring keeps trying to creep up which means April is coming just as quickly. So, let’s start this healthy eating kick off a little early with a crunchy little snack, shall we? We scored a gem of a spaghetti squash at Aldi—lucky us! This weekend when My Love cut it open and scooped out the seeds he had the brilliant idea to roast the seeds. Why had we never thought of this before?
I rinsed all the goop off the seeds, patted them dry, and tossed them with a touch of canola oil and a sprinkle of salt. Then I popped them in the oven for a short period of time and out came a lovely little snack. I wish I had a ton more! We gobbled them right up in the blink of an eye.
These roasted seeds were super crunchy and perfectly salted. We really should have saved them for a salad, but they were just too good to set aside. Just wait until you see what I made with the actual squash—something super healthy and spring-like. Until then…just go snack on these wee beauties. Mmm!
Roasted Spaghetti Squash Seeds
Yields ¾ cup
- Seeds from 1 large spaghetti squash—rinsed and patted dry
- ½ tsp. canola oil
- Sprinkle of salt
- Non-stick spray
Preheat the oven to 400 degrees. Line a baking sheet with foil lightly coated with non-stick spray.
Add the seeds, oil, and salt to a small bowl and mix well. Evenly spread the seeds onto the prepared baking sheet. Bake for 11 minutes. Gently toss the seeds and bake for another 10-11 minutes, or until lightly golden. Sprinkle on a little more salt if desired. Serve warm.