It's harvest time, and in our family, that means we get to enjoy the spaghetti squash from our garden. One of the side benefits is harvesting the seeds, about the same size as pumpkin seeds, for a delicious crunchy treat. In fact, I'm munching on a few as I write this blog. I like to use pumpkin pie spice on these, but you might enjoy experimenting with a number of different spices and even grated Parmesan cheese!
Prep time: 15 minutes Dry time: overnight Cook time: 30 minutes
Eating time: anytime!
1. Wash pumpkin seeds in a colander to remove the pulp. Spread the seeds out to dry overnight on a kitchen towel, or spread on a cookie sheet and dry in oven on low heat, watching carefully that they don't burn.
2. Once the seeds are dry, preheat oven to 350 degrees.
3. In a small bowl, combine the oil, salt, and spice. Add the seeds and stir.
4. Line a baking sheet with foil, shinny side down, and spread the seeds evenly.
5. Bake the seeds until they are crunchy, stirring half way through, for about 20 to 30 minutes.
6. Cool and enjoy.
I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,
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Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: