Thanksgiving is only a few days away! Is there any better holiday than one that encourages us to eat delicious food and spend time with the people we care most about? The answer is no.
Squash are usually a big part of Thanksgiving meals, especially pumpkin. I've been experimenting recently with roasted squash seeds of many varieties. I have seen the light! Pumpkin seeds are great and all, but have you ever roasted spaghetti squash seeds? Or butternut squash seeds? I'm telling you guys, from this point on in life, never throw those seeds out again. Trust me.
Roasted squash seeds are an easy snack and a great source of protein! All you have to do is clean all the stringy squash innards off the seeds while your squash dish is cooking, rinse them and then let them dry for awhile. Once they're dry, toss them in some canola oil and sprinkle them lightly with salt. Then spread them on a baking sheet (I line mine with foil to avoid clean up) and cook them at 350 degrees F for about 20 minutes. Then try not to eat them all at once cause you'll be sad when they're gone.
Just a note: spaghetti squash seeds are higher in fat than pumpkin and butternut squash so they'll be higher in calories.
Here's a recipe for spaghetti squash so that you can roast the seeds! This is pretty filling and makes enough for 2-4 servings depending on how hungry everyone is and if you want to share your bowl.
Spaghetti Squash Lasagna Bowls
1 spaghetti squash
1/2 pound ground turkey
1 bell pepper, chopped
1/4 yellow onion, diced
1 1/2 - 2 cups spaghetti squash
1/3 cup ricotta cheese
1/4 cup shredded mozzarella cheese
Cut the squash in half and scoop out the seeds. Place the two halves on a microwave safe baking dish or plate. Pour about 1/4 inch of water in to the dish. Microwave on high for 7 minutes, or until squash is soft enough to stab with a fork. Then set squash aside until it is cool enough to handle.
In a skillet, cook the ground turkey, onion, and pepper on medium heat until the turkey is thoroughly cooked. Then turn off heat and set aside.
Preheat oven to 350 degrees F. In a large bowl scrap out the spaghetti squash with a fork. Set the husks aside. Mix the cooked meat with the squash. Add in the spaghetti sauce and ricotta cheese. Then take the mixture and evenly distribute it back into the squash husks. Place the filled husks on a baking sheet. Sprinkle mozzarella cheese on top and bake for 20 minutes or until cheese is melted and just starting to brown.
Taryn is a Los Angeles based Registered Dietitian who's passionate about helping you be your healthiest you.