Great Seed Recipe from Squash-Eat by Color Style!

IMG_2857Did you know you can eat the seeds from more than just pumpkin?  Well you can.  Here is a great seed recipe from squash seeds.

  • Great source of fiber
  • Portable Snack
  • Rich in vitamins and minerals like folate, potassium, iron, calcium, and vitamin A
  • Seasoned with Limitless Spices and Salts



Squash Seeds (from two or three acorn squash in this case)

Olive Oil

Kosher Coarse Salt


Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.  After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.  Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.  My three year old LOVED these!

This article is the courtesy of Raymond M. Binkowski former fat guy, author of “Eat by Color”, personal trainer and owner of FitWorkz. Its intent is to be shared. If sharing the previous following statement MUST be included any time this article is reproduced in part or entirety. So please feel free to share, you just might change a life! * * Twitter @eatbycolor * *

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