Hold Onto Your Seeds!

It was a sunny fall morning at the farmers’ market when a sea of soft beige, burnt orange, and speckled green squash suddenly enveloped me. Piles of tiny Honeynuts, gigantic Baby Blue Hubbards, and thick-skinned Red Kuris were in abundance, too. It seemed mandatory to fill a big box with the sweet, superlative vegeta…fruits. So I did. As I remembered that they were in fact extraordinarily fruitful, it was as if I could smell the aromas of seeds frying in butter and salt. At that moment I decided: This is the reason for the season.

For good reason, working with in-season squash is always an excellent (if not obvious) choice. It’s extraordinarily versatile, as seen across menus everywhere in pastas, purees, soups, and salads. Squash seeds—whether fried, toasted, or roasted—deserve a special treatment, too. In our home, they’ve become a newly beloved go-to topper for warming meals this time of year. As delightful as they are in terms of taste and texture, what’s best is that making use of them leaves almost zero waste. Breaking down the squash might require some work, yes, but it’s always worth it. Here, you’ll find three recipes featuring ways to cook and top yours.

Spaghetti Squash al Limone with Spaghetti Squash Seed “Crumbs”

Similar to crunchy breadcrumbs on pasta, a mixture of toasted and ground squash seeds with grated parmigiano reggiano and a pinch of heat makes a wonderful garnish. Spaghetti squash, coated with olive oil, loads of garlic, and lemon zest double as fun bowls and “noodles.” With seed “crumbs,” you’ve got a bright meal that smells incredible and uses all parts of its main ingredient. It might not necessarily be a pasta alternative, but it doesn’t need to be—it’s delicious on its own merits.