Pan Roasted Spaghetti Squash Seeds

from ButterYum


  • Seeds from one spaghetti squash
  • 1 tablespoon unsalted butter
  • kosher salt and ground black pepper to taste


  1. Rinse spaghetti squash seeds, removing any residual squash bits that may remain attached to the seeds; pat dry.
  2. In a nonstick skillet, melt butter over medium heat.
  3. Add seeds and sprinkle with salt and pepper.
  4. Cook, tossing frequently until warmed through and toasted, about 5 minutes.