Roasted Squash Seeds

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   1.

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   Preheat your oven to 350 F.

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   2.

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   Cut your squash in half lengthwise and scoop out the membranes and seeds.

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   Put your squash aside for another recipe!

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   3.

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   In a strainer with small holes, rinse your seeds thoroughly under cold water, about 5 minutes.

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   Place seeds on a rimmed baking sheet and pat dry with a towel.

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   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).

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    4.

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    Drizzle with olive oil and sprinkle with salt, pepper, paprika and herbs.

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    Toss well until evenly coated.

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    Spread seeds in an even layer.

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    5.

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    Bake for 20-25 minutes until golden brown.

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    Remove from oven, let them cool for 5 minutes and enjoy!

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    Notes: Depending on what type of squash you used, save the flesh and look up recipes for a delicious meal.

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    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!

No additional tips available.