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.

items used to make this recipe:

(affiliate links)

• large nonstick skillet https://amzn.to/3J6pW7h

• ice cream scoop https://amzn.to/3oafZgO

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.