It was a long hard week of packing and still cooking to make sure I’m eating right. We did get to take a couple of nights over the weekend to have dinner with friends and family before we say “goodbye” to Louisville and “hello” to Cincinnati.
We got 2 spaghetti squashes from our CSA last week. Yesterday, I decided to experiment while packing and waiting for the person that bought our washer and dryer to pick them up. I’m seeing more bloggers posting about roasting squashes whole, making them easier to cut once they are done. I cut 1 in half and left the other whole. I left them in the oven at 350 for 1 hour. The whole roasted squash was much easier to cut than the 1 I halved before roasting.
The seeds pictured are from the whole roasted squash. I am a bit lazy sometimes. I love fresh roasted seeds, but I hate cleaning and drying them. I read about roasting dirty pumpkin seeds years ago and since then, it’s the only way I roast seeds. It’s a great way to add another level of flavor and texture. I like my seeds very simple and I haven’t ventured into the arena of seasoning them with spices. Yet.
Dirty Roasted Seeds
Seeds from any winter type squash
Good quality oil (I use olive oil)
Other seasonings of your choice
Preheat oven to 350. Lay out seeds on a pan. You can pull off as much of the string pulp as you want, but don’t wash it off. Coat with oil, salt, and seasonings (if using more than salt). Use your hand to toss it all together and then spread out. I keep them close together to prevent burning. Roast for 15 minutes, stirring at 5 minute intervals.
Let it cool a bit before enjoying. I’ve burned my fingers and tongue because I couldn’t wait. They make a nice little appetizer before your meal.