A unique blend of spaghetti squash seeds, unsweetened cocoa powder, cayenne pepper, olive oil, rosemary and a dash of brown sugar give these seeds a sweet and spicy flavor.
Try it at Home:
Preheat oven to 375°F. Rinse seeds thoroughly (if you just removed them from your squash) and place in a bowl with 1-2 tablespoons olive oil. Mix in 1 tablespoon unsweetened (alkali-free) cocoa powder and 1 teaspoon cayenne pepper powder. Shake it a small pinch of crushed rosemary leaves, a pinch of brown sugar, and just a small dash of salt.
Mix together and spread onto baking sheet. Set your timer for 10 minutes. Check the seeds often during that time and stir them with a spatula so that they don’t get baked on to the pan. When you seeds start to appear crisp (after about 10 minutes) remove them from pan and enjoy!
Cocoa Note: Unsweetened Cocoa Powder is a gem to keep on hand. You can use it in dessert recipes to amp up the chocolate flavor without adding extra fat or sugar, like in my original hot banana with chocolate and cocoa recipe, or in small amounts to compliment spicy flavors as shown here. Cocoa powder is rich in antioxidants, particularly flavanols which are good for the heart. For the best health punch, opt for the alkali-free or the non-dutch version. The dutching process mellows out the flavor but also destroys some of the naturally occurring flavanols.