I'm devouring Eragon and it's so pleasant, most of the other books I've been reading haven't given me that joy. I really wanted to use up the leftover seeds from Friday's recipe, and I think it's fitting. Eragon's family are farmers, and almost everything would be utilized as opposed to being wasted. If anything making those seeds made me forget how I should be doing more with the produce I cook with.
One of the nice things about having a few raised garden beds is how my fiancé and I can actually grow our own produce. From now own I'm going to save any seeds from produce - and hey maybe this Summer my recipes can be made from my own produce!
Rosemary Roasted Spaghetti Squash Seeds
- Spaghetti Squash Seeds (Dried, and Cleaned)
- Olive Oil (1-2 Tablespoons)
- Dried Rosemary (1 Tablespoon)
- Salt (1/2 Tablespoon)
- Pepper (1/2 Tablespoon)
Instructions
- Preheat the oven to 350 Degrees Fahrenheit.
- Spread the Seeds out on a baking sheet, and drizzle with the Olive Oil.
- Sprinkle the Rosemary, Salt, and Pepper on top and mix well.
- Bake for 10 minutes. You should hear the seeds pop - that's how you know they're done!
- Package and Enjoy!
I love these roasted seeds, not to mention it is such a simple and easy snack to make. I remember doing this with all the pumpkin seeds my family would get after carving a pumpkin. My sister and I used to love scrubbing out the guts of the pumpkin, and we'd all sift through for the seeds.
The rosemary adds such a nice depth for these seeds, and great for a little snack!
Now I'm off to cook 40 chicken wings, 4 pounds of baby back ribs, bruschetta, cocktail meatballs, baked beans, and some other snacks!
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