Chili garlic-roasted squash seeds – aside from maybe a chicken’s head, I’m pretty much a “use the whole animal” type…
Chili garlic-roasted squash seeds – aside from maybe a chicken’s head, I’m pretty much a “use the whole animal” type of cook. So naturally, when I roasted a spaghetti squash the other day, I knew I’d make a snack from the seeds inside. Recipe below.
No, they’re not burnt. The chili powder I used is pretty dark (it’s got smoked ground chilis in it). Missing popcorn on keto? Try these, they taste like chili-flavored popcorn!
Fill a bowl with water and salt it generously. After you gut the squash seeds out of it with a spoon, squeeze the seeds into the bowl with your hands…the orange stringy pulp usually mostly comes off. Don’t worry about a couple pieces of flesh still stuck to the seeds, it will dry up and flake off to the bottom when you do the next step (soaking).
Let the bowl rest overnight or at least a few hours (loosely covered, if you want), for the seeds to clean themselves and soak up the salt. Drain the water off the seeds by using a slotted spoon or wire mesh skimmer, and remove them to a paper towel or parchment paper lined sheet or plate. Let the seeds dry on the paper-lined plate or sheet til dry, this may require overnight.
Now it’s time for roasting! Preheat your oven to 300°F. Take about 1-2 tablespoons of coconut, avocado, or olive oil (I used refined coconut oil, has no flavor) and—making sure it’s in liquid state—pour it into a jar or other container. I only needed 1 TB of coconut oil for coating my batch of seeds (see yield note below).
Add your favorite spices, some garlic powder and/or salt & pepper to the container, along with the dried seeds. Swirl around or shake the container til the seeds are coated.
Spread the seeds onto a baking sheet. I prefer to line mine with parchment, haven’t tried it any other way. Let the seeds bake about 10-15 minutes until roasted, checking every 5-8 minutes, to ensure they are not burning.
Let cool and store in an airtight container.
A 2.5 lb spaghetti squash yielded me about ~1 oz. of seeds, and I divided that into four 2-tablespoon servings of about 1 g carbs each. Your mileage may vary, depending upon the size/quantity of your squash.
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Chicken heads give a nice soup.
Saved for later, thanks. We’re thinking about growing squash on the slope, I want to try making soups with it.
I heard that about chicken feet, Johann von Schadowitz
Karen Lesbehonest yay! Let me know how you like ’em. What kinda squashes you growin’? I saw your pumpkin plants.
Not sure yet, was going to wait until it warms up again, then make a list. Can I tag you when I start and ask for advice?
I don’t grow anything, darlin’. Not a gardener LOL. So I can’t give you advice on that, but happy to offer any, in terms of recipes/cooking any kind of squash!
Yeah, I meant advice on which ones taste best lol
🙂
You’ll probably like a few of them.
gimmie
I got some left
Bobbi Jo Woods Heads have more fat.