roasted squash seeds

How To Make roasted squash seeds

• 1

  After cleaning the squash, transfer the seeds and pulp to a bowl and fill it to the top with cold water.
• 2

  Swish them around until the seeds and pulp separate – if there’s some attached to the seeds, separate with your fingers.
• 3

  Transfer the seeds onto a paper towel, spreading them out in a single layer. Pat them dry if needed.
• 4

  After a couple hours, transfer them onto a clean dish towel, spreading them out into a single layer and let them dry for another 2 hours.
• 5

  Preheat oven to 300 degrees F and line a baking sheet with parchment paper; set aside.
• 6

  When the seeds are dried off, drop them into a bowl and drizzle on some grapeseed oil or any other flavorless oil; stir to coat.
• 7

  From here, use any spices of your choice or seasoning salt.
• 8

  Scoop them up onto the prepared baking sheet and spread the seeds into a single layer.
• 9

  Transfer them to the preheated oven and bake for 20 minutes or until golden brown. Allow to cool before serving.
• 10

  To view this healthy snack on YouTube, click on this link ➡ https://youtu.be/Gz4UnCayMZ8
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