Curried Squash Seeds

I always cook the squash seeds the next day after we have had squash. This time I decided to dehydrate them based on a comment Debra made on her site Vegan Family Style to see how we liked them prepared that way.

This method is much easier than baking the seeds because you don’t need to watch the oven. I love that there is no risk of burning the seeds. I added a little oil so that the seeds would get a little crunchy and it worked like a charm. Curry powder was added because turmeric is thought to prevent Alzheimer’s and fight cancer. That is what I call a double duty ingredient. Here is what I did.

Curried Squash Seeds
Make ½ cup – 8 single tablespoon servings

Ingredients:

squash seeds from 3 acorn squash (approximately ½ cup)
water to soak seeds in
1 teaspoon canola oil
½ teaspoon curry powder
freshly ground pepper to taste

Directions:

Remove the membrane that holds the squash seeds together. Soak the seeds in plenty of water for at least 4 hours. Drain the water thoroughly and dry the seeds with paper towel.

Toss the dried seeds with canola oil until the seeds are evenly coated. Add the curry powder and black pepper and toss to coat.

Place the seeds in the dehydrator until crispy. I had these in the dehydrator with the kale chips and they were both ready in about 10 hours.

Nutritional Information:

Amount Per Serving
Calories - 52.3
Calories From Fat (73%) - 38.22

Total Fat - 4.54g
Saturated Fat - 0.79g
Cholesterol - 0mg
Sodium - 1.66mg
Potassium - 72.79mg
Total Carbohydrates - 1.67g
Fiber - 0.4g
Sugar - 0.09g
Protein - 2.14g

Comments:

These would be good to eat as a snack, and I had of few of them that way. Most of these will go on our daily salad. I like to add different nuts and seeds to our salads to provide an additional form of plant protein. Curried squash seeds would also be good on top of a creamy soup, or on a risotto made with squash.