This morning is starting off much better than yesterday, thank goodness. Yesterday I went to login to the blog and got a massive error that wouldn’t let me access anything behind the scenes. The blog itself wasn’t down, but there was a harrowing few moments of no writing, no posting, no nothing besides viewing. Google came to my rescue and after a bunch of screaming “my blog, my BLOG!”, all is once again right with the world.
The other day I got creative and posted a video of how to cook two kinds of squash – butternut and spaghetti. The Kid and I have been happily eating them all week with snacks and dinner. We’ve discovered spaghetti squash is good warm with roasted tomato sauce, and it’s also good cold with a little bit of garlic salt. Butternut squash is tasty warm with a bit of BBQ seasoning, and it’s good cold with cinnamon and just a pinch of sugar sprinkled on.
How quick and easy was that? Seriously, a few prickles with a fork, an hour in the oven while walking the dog and couch sitting, and we’ve eaten all week for pennies! I wish it was squash season year round. I’m going to find a list of seasonal fruit and veggies so that I can eat with the seasons more often. I’m all about the quick, easy and cheap plan!
A third gift that you get from squash are the seeds. I scooped out the seeds of both squash types and rinsed them in a colander to get off most of the goo left behind. I like roasting them and eating them as a snack with dried fruit and sunflower seeds like granola of sorts. I also like tossing them on my salad with sliced red peppers and a splash of balsamic vinegar. They are quite yummy, crunchy and good for you.
Roasted Squash Seeds
- Rinsed whole seeds from squash of any variety (pumpkin, spaghetti, butternut, etc)
- Non-stick spray
- Spices of choice
Rinse seeds to remove squash goo and pat dry with a paper towel. Preheat oven to 425 degrees. Spread seeds on a cookie sheet in a single layer. Spray lightly with non-stick spray. Sprinkle with spices of choice. I’ve used garlic salt, BBQ seasoning. cinnamon with a pinch of cayenne pepper, and so on.
Get creative with this if you’d like and the combinations are endless. Bake seeds in the oven until very slightly browned. About 10 minutes. You may want to watch them so they don’t burn by accident. Store them in an airtight container for up to a week while you enjoy sprinkling them around and eating.
Have you made homemade granola with squash seeds before? How do you eat them? I have a pumpkin to carve into a jackolantern so I’ll have even more seeds soon.
Tonight is crossfit graduation. Stay tuned to see if I improved on my first WOD time. I’m dying to know. Wish me luck!
I keep saying that I need to try squash….everyone I have talked to tells me its so good. I have a few ideas on how to make it amazing. Maybe I can get to it real soon…I hope
I had cold spaghetti squash for snack today with cinnamon and sugar and it was seriously amazing. Crunchy and sweet! Definitely shocking to me that I live it so much. I had some seeds too along side. 🙂
Thank you so much for linking up and share this.
Is it just as easy to roast pumpkin seeds? My boys want to do that. 🙂
I am sharing a link to this over on Facebook today.
It’s the same process for pumpkin seeds. I bake the different squash types at the same time in the oven, and then mix the seeds and roast together. Anything to save time in my book. You can roast them with cinnamon and sugar for a sweeter treat for the boys. That would be good. In the post above, there is a link to a video of how I cook the squashes too.
Thanks for sharing my post!