Spaghetti Squash Seeds

I wasn’t sure what I wanted to make for dinner tonight. I wasn’t really craving anything in particular (other than my favorite two-ingredient pumpkin spice cookies), so I opened up the pantry and grabbed the first thing  that caught my eye.

A big ol’ spaghetti squash! (<—Well hello there old, grainy pictures!) 

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After 40 minutes in a 375-degree oven, we had spaghetti “noodles.”

I reheated some of this weekend’s secret sauce, meatballs and Italian sausage to pour on top, along with some Romano cheese.

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This sauce is so stinkin’ good.

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When I took the spaghetti squash out of the oven, I noticed that a couple of the seeds from the squash were accidentally cooked. I ate one and thought it tasted delicious! Just like pumpkin seeds!

Naturally, I baked the remaining seeds for a nice little post-dinner snack.

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I forgot about them in the oven until they were a little too cooked, but they were still tasty.

And now I need to do something about that pumpkin spice cookie craving…

Comments

  1. says

    Ah, thank you for this delicious reminder of spaghetti squash!! I was put on a trial-run gluten free diet by my doc to see if I’m a little intolerant, and i’ve been trying to figure out what to do with all of my mom’s homemade sauce that I’m hoarding in my freezer (my fam also has a “secret” Italian recipe, and she made me a big batch a little bit ago).

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