Roasted Maple Cinnamon Seeds

These are so easy to make so don’t you dare throw the seeds away when making any kind of squash.  They were done before I finished making the Pumpkin Spaghetti Squash recipe so I was munching on them as an appetizer while I finished cooking.  These can be your little secret or reward for making dinner, you know?  🙂

Read about Pumpkin Spaghetti Squash

Roasted Maple Cinnamon Seeds

The seeds of one spaghetti squash

2 Tablespoons of maple syrup (or more if you want thickly coated seeds)

About a teaspoon of cinnamon

About 1.5 teaspoons of sugar

About 1/4 of a teaspoon of nutmeg, ginger, and salt

Oven preheated at 400 degrees.

1. Scrape the spaghetti squash.  Get all of the seeds and the yuck out and clean the seeds under water.  The yuck should be completely gone.  Pat the seeds dry with a towel.

2. Mix all ingredients. In a small bowl, mix the syrup, seasoning, and seeds until evenly coated.  Place seeds on a foil covered baking sheet evenly.

3. Toss into the oven.  If you are making this at the same time as the spaghetti squash, just stick on another rack at the same time.  Leave in for 15 minutes, pull out and shake or move them around with a spoon and put them back in the oven for about another 10 minutes.  THEN NOM NOM NOM