The next time you have a pumpkin, butternut, acorn and spaghetti squash don’t throw away the seeds. Try to roast them instead for a very healthy snack

 

 

 

 

 

 

 

 

 

 

1 cup squash seeds

1 tablespoon olive oil

salt and pepper or to taste

Preheat the oven to 275 degrees. You can line a baking sheet with parchment paper or stir every 5 minutes to prevent sticking

 

 

 

 

 

 

 

 

 

 

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 seeds, olive oil and seasoning until evenly coated. Spread out in an even layer on the prepared baking sheet.

 

 

 

 

 

 

 

 

 

 

Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

 

 

 

 

 

 

 

 

 

 

The nutrition of these little seeds is great. Squash seeds are rich in calcium and zinc. They contain nine minerals, 13 vitamins, 18 amino acids and three fats.