Roasted Spaghetti Squash Seeds

So here I was, preparing a meal of Roasted Apple Cider Beer-Can Chicken and Spaghetti Squash, with Wild Rice when it hit me... Can you roast Spaghetti Squash Seeds?  I LOVE pumpkin seeds, but it seems I only eat them once a year (twice if you include the Christmas Pumpkins Rylan carved this year!)

So here it is - how to roast spaghetti squash seeds:

• Spaghetti squash seeds
• olive oil
• kosher salt

Heat the overn to 275F.  Pick out all of the squash seeds, wash them, and remove all the little squash threads.  Pat them dry with some paper towel then place them in a small bowl.  Pour in a small amount of olive oil and a sprinkle of kosher salt (you don't need much here, just enough to coat a tiny amount on each one).  Mix everything around so you get a small coating of olive oil and salt on everything. 

Line a cookie sheet with parchment paper and pour the spread the seeds evenly.  Cook the seeds for about 15 minutes at 275F, or until they start to split.  I like to toast mine a bit, but they burn very easily, so once you see a HINT of brown, take them out immediately.

Wait a few minutes to let them cool, then enjoy!