Rosemary Sage Squash Seeds

Perfect for eating on the go, a small snack, or even as a movie night popcorn replacement. Be sure to store any leftovers in an airtight bag or small container, which will keep them crispy for a few days after baking.

By Katie Doyle

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Recipe Summary

cook:
30 mins
total:
40 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil or parchment paper.

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  • Separate squash seeds from squash flesh, rinse through a fine-mesh strainer, and spread onto a paper towel to dry.

  • Combine squash seeds, olive oil, rosemary, salt, and sage in a bowl and mix well. Spread seasoned seeds in a single layer onto the prepared baking sheet.

  • Bake in the preheated oven, flipping every 10 minutes, until seeds are crunchy, 30 to 40 minutes.

Cook's Notes:

I used spaghetti squash seeds but this recipe can be used for other seeds as well. Baking time will vary among the seeds so be sure to check every 10 minutes to not over/under cook them.

Nutrition Facts

Per Serving:
248 calories; protein 8.5g; carbohydrates 6.5g; fat 22.7g; sodium 588mg. Full Nutrition
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