Roast in the oven at 325 degrees for 15 to 20 minutes until they are nice and golden brown. Garlic powder makes a nice addition, or you could add cinnamon sugar for a snack that will satisfy your sweet tooth. Toss with olive oil, salt, and seasonings of your choice. Simply cut your acorn squash in half, scoop out the seeds, and rinse away any stringy flesh. Pat the seeds dry with paper towels and spread them on a baking sheet. If you’re interested in snacking on roasted acorn squash seeds, you can easily make them at home. They also provide smaller amounts of several B vitamins, such as niacin and thiamin, and are naturally low in sodium. Like most seeds, acorn squash seeds are an excellent source of many minerals, including manganese, copper, magnesium, phosphorus, and zinc. ![]() ![]() MicronutrientsĪ 1-ounce (28-gram) serving of shelled acorn squash seeds provides the following vitamins and minerals ( x): Nutritionally, acorn squash seeds are similar to sesame seeds and hemp seeds but contain more protein and less fiber than flax seeds and chia seeds ( 3, 4, 5, 6).Īcorn squash seeds are also high in heart-healthy monounsaturated and polyunsaturated fats while providing just 3 grams of saturated fat per 1-oz serving ( 7). Here’s the macronutrient breakdown for 1 ounce (28 grams) of shelled acorn squash seeds ( 1): MacronutrientsĪcorn squash seeds are very high in fat while providing moderate amounts of protein and fiber, and very few carbohydrates. (This is the same as the seeds of any winter squash, including pumpkin.)Ĭompared to other seeds, such as sunflower and sesame seeds, acorn squash seeds have a similar amount of calories ( 2, 3). ![]() Acorn squash seeds provide 158 calories in each 1-ounce (28-gram) serving ( 1).
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