spicy roasted squash seeds
If you're cooking a squash or a pumpkin, save them seeds! These mighty seeds are a great source of magnesium, zinc, potassium and iron. I used my own curry powder to season but another great combo is sea salt and cumin or cayenne.
- seeds from 1 spaghetti squash
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon curry powder
- 1/4 teaspoon of sea salt
Preheat oven to 400 degrees.
Mix the seeds, salt, curry powder and olive oil in a bowl ensuring the mix is evenly spread on the seeds.
Spread the seeds out on a pan lined with parchment paper and cook for 10 minutes or until the seeds start to "POP!"
Serve as a snack right away or store in the fridge for up to 5 days.