I cooked both the seeds and the squash together in a 375 degree preheated oven. I'll provide the recipes for both. I pulled the seeds out at the 30-minute mark (You can smell when they are done.) and let the squash bake for another 30-minutes.
Roasted Spaghetti Squash Seeds
Ingredients:1 Spaghetti squash
Non-stick cooking spray
1-2 Tbsp. Soy sauce
1/8 C. Brewers yeast
Dash of Sea Salt
Procedure:
Slice the squash length-wise and pull the seeds out. Separate the seeds from as much of the stringy stuff as possible, but don't fret if it's not all the way string-free. Spray a cookie sheet with cooking spray then spread the seeds on the sheet. Spray the top of the seeds with cooking spray as well. Pour the soy sauce and brewers yeast over the seeds. Add a dash of salt. Move the seeds around to evenly coat all the seeds. Bake at 375 degrees for 30-minutes.
Lemon Garlic Spaghetti Squash
Ingredients:
1 Spaghetti squash, seeded
1 Spaghetti squash, seeded
Non-stick cooking spray
Salt & pepper, to taste
1/4 C. Butter
2-3 Garlic cloves, minced
1-2 tsp. Lemon juice
Rosemary, optional
Procedure:Slice the squash length-wise and deseed. Spray the flesh of the squash with cooking spray and add a dash of salt and pepper. Place flesh side down on a greased cookie sheet and bake at 375 degrees for 60-minutes.
When squash is finished baking, melt butter in a large frying pan over medium heat. Sauté garlic in butter for about 1 minute. Meanwhile, scoop the flesh of the squash from the peel.
Add squash to the garlic butter. Pour lemon juice over the top. Add salt, pepper and rosemary to taste. Continue to cook until heated through, stirring occasionally.
The seeds were super tasty and proved to be a delicious pre-dinner snack. They were even kid approved!
