Showing posts with label acorn squash seeds. Show all posts
Showing posts with label acorn squash seeds. Show all posts

Wednesday, November 9, 2011

A Little Snack of Squash Seeds

I baked an acorn squash for dinner last night. The seeds were saved, cleaned and baked for a late night, delicious snack.

Washed and seasoned seeds before they go in the oven.


This food is very good if you are diabetic as it has a very low glycemic load.  The seeds are very low in cholesterol and sodium. It is also a good source of protein, vitamin K, iron and copper, and a very good source of magnesium, phosphorus and manganese.

Ingredients

  • 1 cup winter squash seeds
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, or to taste

Directions

Seeds after roasting.
  1. Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
  3. Bake for about 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving. 
These seeds were a little thicker than the butternut squash seeds I roasted last time.  They required a longer roasting time. I like my seeds to be roasted so that they are turning brown.

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