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Blog

Pan Roasted Spaghetti Squash Seeds

Patricia Reitz

Pan Roasted Spaghetti Squash Seeds - ButterYum

Pan Roasted Spaghetti Squash Seeds - ButterYum

Yesterday I showed you how I roast spaghetti squash in the oven so today I thought I'd show you what I do with the seeds.  If you've ever had roasted pumpkin seeds, these are similar, but I actually prefer them to pumpkin seeds because they separate so much easier from the stringy innards.  Just a simple rinse and pat dry is all the prep you have to do to them.

Pan Roasted Spaghetti Squash Seeds

Print Recipe

Ingredients

  • Seeds from one spaghetti squash
  • 1 tablespoon unsalted butter
  • kosher salt and ground black pepper to taste

Directions

  1. Rinse spaghetti squash seeds, removing any residual squash bits that may remain attached to the seeds; pat dry.
  2. In a nonstick skillet, melt butter over medium heat.
  3. Add seeds and sprinkle with salt and pepper.
  4. Cook, tossing frequently until warmed through and toasted, about 5 minutes.
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