- 1 cup seeds from freshly cut squash or pumpkin, washed and dried
- 2 tablespoons vegetable oil
- 1 to 2 tablespoons ranch salad dressing mix
- In a skillet, saute seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salad dressing mix; stir to coat. Spread in a single layer. Bake at 325° for 10-15 minutes or until crisp. Store in an airtight container for up to 3 weeks. Yield: 1 cup.
Reviews for Monster Munchies
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mmm this sounds good. I have been looking at the spaghetti squash seeds, they look so much like pumpkin seeds. Do you know if you can use them in this recipe? I've never baked Spaghetti squash seeds. I've only ever baked pumpkin seeds......so I'm not sure.