Description
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.
Ingredients
- 1 Spaghetti Squash, Seeds Only
- 1 Tablespoon Unsalted Butter
- Kosher Salt And Ground Black Pepper, To Taste
Preparation
Rinse spaghetti squash seeds, removing any residual squash bits that may remain attached to the seeds; pat dry.
In a nonstick skillet, melt butter over medium heat. Add seeds and sprinkle with salt and pepper. Cook, tossing frequently until warmed through and toasted, about 5 minutes.
