As I was seeding my spaghetti squash the other day, I wondered what would happen if I roasted them...... I mean, a pumpkin IS a squash...........
The seeds are slightly smaller (but I guess that would depend on your pumpkin), but the taste is the same. I jazzed mine up a bit for a fallery flavor.
Sugar & Spice Squash Seeds
Makes ~1/2 cup (depends on squash yield)
Seeds from one spaghetti squash
Olive oil spray (I used my Misto)
1/4 tsp ground cinnamon
1/4 tsp pumpkin pie spice
1/4 tsp raw sugar
Remove the squash guts from the seeds, then place into a bowl of cold water to soak for 15 minutes. Drain water, then place seeds onto sheets of paper towels to dry. This may take up to one hour, so alternatively you may place them on a baking sheet in an oven heated to 175 degrees for 5-10 minutes, or until dry.
Preheat oven to 300 degrees. Place seeds into a bowl and spray lightly with olive oil spray. Add seasonings and salt to coat. Evenly distribute seeds onto a baking sheet that has been prepared with olive oil spray. Bake for 15-20 minutes, or until lightly brown and crisp.
Allow to cool for 5 minutes prior to storing in an airtight container.
Nutrition info per 1/4 cup seeds: 85 calories, 5 g fat (2.5 g monounsaturated), 3 g protein, 5 g carbohydrates, 4 g fiber