Roasted Acorn Squash Seeds
Move over pumpkin seeds, these roasted acorn squash seeds are our new favorite snack! Light, crunchy, and so irresistable, a fantastic new high-fiber snack recipe.
- 1 cup acorn squash seeds from 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon Montreal Steak Spice
Clean the seeds! After scooping them out of the acorn squash, add the seeds to a bowl of water and pull any excess pulp off them.
Transfer the seeds to a sheetpan. Add the olive oil and the Montreal Steak Spice and toss with your hands until the seeds are coated in the oil and spice.
Place the sheet pan in the oven, and roast the seeds for 1 hour. I flipped mine every15 to 20 minues to make sure they were roasting evenly.
Remove from oven, and enjoy... mangia!
Calories: 153kcalCarbohydrates: 2gProtein: 5gFat: 15gSaturated Fat: 2gTrans Fat: 1gSodium: 2mgPotassium: 133mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 11mgIron: 2mg
Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!