Toasted Squash Seeds

Toasted Squash Seeds

I always grew up eating pumpkin seeds post-carving at Halloween time. I had no idea you could use the same method with butternut squash and spaghetti squash seeds! If you follow my blog, you know how obsessed I am with butternut and spaghetti squash. Next time, don't throw away those seeds! Use this simple recipe to make a delicious salty snack!

Ingredients:

Seeds from one butternut/spaghetti squash, cleaned

1 tbsp. salt

1 cup hot water

Salt and pepper to taste

Directions:

1. Dissolve salt in hot water. Add seeds and allow to soak overnight or about 8 hours.

2. Remove seeds from water and pay dry with towel. 

3. Preheat oven to 300 degrees. Spread out seeds on baking sheet and season with salt and pepper. Bake 5 minutes, stir seeds and bake another 5 minutes. Let cool, season as desired and enjoy! 

Healthy Sweet Potato Skins

Potatoes are my guilty pleasure. Give them to me mashed, fried, baked, or any other way and I will love you forever. However, potatoes are packed with starches and carbohydrates that is not nice to the waistline. Here is a healthier alternative to the awesome bar food that uses sweet potatoes, turkey bacon and Greek yogurt. This recipe is a great way to snack and still stick to your diet. And, BONUS: they still taste amazing!

Healthy Sweet Potato Skins

Ingredients:

Coconut oil spray (or any other non-stick spray)

2 large sweet potatoes (the short, fat ones work the best)

Light cheddar cheese, shredded

Turkey bacon, cooked and crumbled

Plain Greek yogurt

1/4 cup green onions, chopped

1 tsp. parsley, chopped

Directions:

1. Preheat oven to 350. 

2. Spray cookie sheet with oil. 

3. Cut sweet potatoes in to 1/2 inch thick circular slices. Place sweet potatoes evenly across cookie sheet. 

4. Cook for 25-30 min at 350 or until browned and tender, flipping sweet potatoes half way through. 

5. Sprinkle cheese evenly on top of sweet potatoes. Place back in oven 2-3 min or until cheese is melted. 

6. Top with bacon, Greek yogurt, green onions and parsley. Enjoy!