Roasted Squash Seeds

• 2 Winter Squash (pumpkin, Spaghetti Or Acorn---I Used Spaghetti Squash)
• 1 Tablespoon Olive Oil
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1/2 teaspoons Paprika
• 1 teaspoon Dried Herbs (sage, Thyme, Rosemary)

1. 1.
2. Preheat your oven to 350 F.
3. 2.
4. Cut your squash in half lengthwise and scoop out the membranes and seeds.
5. Put your squash aside for another recipe!
6. 3.
7. In a strainer with small holes, rinse your seeds thoroughly under cold water, about 5 minutes.
8. Place seeds on a rimmed baking sheet and pat dry with a towel.
9. The seeds will stick to your towel a bit, so just shake them off and continue to dry (no need to get them completely dry).
10. 4.
11. Drizzle with olive oil and sprinkle with salt, pepper, paprika and herbs.
12. Toss well until evenly coated.
13. Spread seeds in an even layer.
14. 5.
15. Bake for 20-25 minutes until golden brown.
16. Remove from oven, let them cool for 5 minutes and enjoy!
17. Notes: Depending on what type of squash you used, save the flesh and look up recipes for a delicious meal.
18. Try squash soup, chili and casseroles, or simply chop it into cubes, toss with olive oil and spices and roast for 40-45 minutes in the oven!

winter, olive oil, salt, black pepper, paprika, herbs

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-squash-seeds-2/ (may not work)