3 cups fresh pumpkin or squash seeds, washed and drained
1/4 cup vegetable oil
1/4 to 1/3 cup ranch salad dressing mix
Directions
In a large skillet, saute seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15x10x1-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.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
butterfly3gayle
Oct 8, 2010
No comment left
mattnshann
Oct 26, 2009
No comment left
MagnoliaWhisper
Sep 21, 2009
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.
Reviews
No comment left
No comment left
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.