|Spaghetti squash is awfully cool. I tricked Vee into eating some, 'cuz he's into noodles.|
Kim gifted me with a truckload of squash last week, all harvested from her family's garden. I decided to tackle the pie pumpkin and spaghetti squash today, but I'm leaving the behemoth hubbard for another day. I can barely carry it without help, and I'll be lucky if it doesn't strangle me in my dreams.
|I will eat the roasty smoky seeds.|
Roasted Squash Seeds
What You Need:
- Cleaned, washed and drained squash seeds
- olive oil
- smoked salt
- chipotle chili powder
- liquid smoke
- maple syrup
I eyeball this, depending on how many seeds I've harvested.
- Preheat the oven to 425F (I usually roast the seeds after the squash comes out of the oven, and it's still hot).
- Toss the seeds in just enough olive oil to coat, then sprinkle with smoked salt, a pinch or so of chili powder, a fat drop of liquid smoke and a light drizzle of maple syrup.
- Pour onto a baking sheet and pop in the oven.
- Stir often! At first the seeds will be wet, but as the water evaporates off, the seeds will start to caramelize and stick to each other and the sheet. Watch them carefully, they will start to pop and brown quickly.
- Try a few, and when they're crunchy and done to your liking take them and quickly transfer to a bowl or plate. While hot and sticky, I usually toss mine with a little more salt, but season to taste and munch!
|Poor pumpkin is the lonely step child around here.|