So, you've just made spaghetti squash to go with my paleo pesto, or maybe you chopped up a pumpkin to make some tasty pumpkin soup, or maybe...
Whatever it is you've done, chances are you have a handful of seeds leftover. Now, you can just throw them away (but that would be a shame) or you can roast them (and that would be delicious!).
Here I will share the basic recipe and method I follow, but feel free to mix things up by adding any spices you'd like - you can even go the sweet route if you feel so inclined.
These little roasted guys are great on their own, mixed into a homemade trail mix or even sprinked on top of soups and salads for an added crunch. Plus, they're a cinch to make.