One of my favorite past times is consuming everything bagels.  I love everything about a bagel except the way it makes me feel after I eat it, now, as an adult.  So in an effort to recreate the flavor, without all of the digestive upset, I added all the flavoring of this magnificent creation to something that was much more nutritiously sound- squash seeds.

We all (hopefully) prep squash in the fall and winter months, and find ourselves scooping out the seeds and possibly tossing them away.  Those seeds are boasting with fiber and protein and should not be discarded! Instead they should be roasted in the oven with delicious seasonings.  This recipe doesn’t vary much from when we roasted pumpkin seeds with salt after carving the pumpkin on halloween.

The beauty of it all is that we don’t need to add any fat to this recipe, as the seeds are already hydrated from the squash! Just give them a good rinse to eliminate any of the residue lingering behind.

serving size: 2
total time: 10 mins

  • 1 cup squash seeds, rinsed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chia seeds
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon sea salt (or more, as desired)
Set oven at 400 degrees.  Line a baking sheet with parchment paper.  Evenly combine all ingredients except seeds in a small bowl. Add seeds and evenly coat them in the seasoning.  Place seeds on a baking sheet and bake for 5-7 minutes or until lightly golden brown. Allow to cool before serving!

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