Roasted Spaghetti Squash Seeds

This is the first year I took the plunge growing spaghetti squash. After flowering and dropping loads of immature fruit, one squash on one intrepid vine managed to make it to maturity. Such a thrilling survival story considering the onslaught of slugs!

I made some yummy fried fritters from the spaghetti like flesh, but that didn't feel enough. I did not wish to waste any of this precious gem.

With this in mind, I made a nutty snack of roasted spaghetti squash seeds, a convenient spin off of roasted pumpkin seeds. Here is the recipe.

Ingredients:

- Seeds of one spaghetti squash

- Enough butter to coat the seeds

- Dash of maple syrup

- 1/8 tsp of cinnamon powder

- Dash of salt

Preheat the oven to 200 degrees Celsius. Then,  separate all the lovely seeds from the squash flesh by feeling through with your fingers.

My seeds came away easily, but I still gave them a quick rinse under the tap and dabbed them dry with a kitchen towel.

Then, melt a small dollop of butter in the frying pan and mix in the maple syrup, cinnamon, and salt, keeping the heat very low.

Into this mixture, add the spaghetti squash seeds, coating them all over with the lushious syrup mixture. Then, spread the seeds out in a single layer on baking parchment and pop then in your pre-heated oven for five minutes.

Remove the tray from the oven and give them a thorough stir. After spreading the seeds out into a single layer again, pop them back in the oven for five minutes. Keep repeating this process for approximately 20 minutes. You will know the seeds are finished when they turn a beautiful golden brown.

As the seeds cool down, they harden up. You'll find there is no need to shell them. They are crunchy and nutty with just a hint of sweetness. They won't last long!