I baked an acorn squash for dinner last night. The seeds were saved, cleaned and baked for a late night, delicious snack.
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| 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
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1 cup winter squash seeds
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1 tablespoon olive oil
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1/2 teaspoon salt, or to taste
Directions
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| Seeds after roasting. |
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Preheat the oven to 275 degrees F (135 degrees C).
Line a baking sheet with parchment paper or aluminum foil.
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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.
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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.
