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.
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 sheet pan. Add the olive oil, garlic powder, salt, and pepper 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 every 15 to 20 minutes to make sure they were roasting evenly.