When you hollow out your spaghetti squash, don’t throw out the seeds! Instead, bake them up into a fab snack that’s extra-crunchy.
In a bowl, cover the scraped seeds with water. Cover, refrigerate, and soak for 12 hours.
To dehydrate: Arrange the prepared seeds on nonstick dehydrator sheets and dehydrate at 188°F, stirring every 6 hours, for 18 to 24 hours, until crisped.
To bake: Preheat the oven to 350°F. Using your fingers, rub the seeds to dislodge any squash fibers. Pour off the liquid and dry the seeds with a towel. Wipe out the bowl, return the seeds to the bowl, and toss with a bit of olive oil or melted coconut oil and salt and pepper to taste (you can also add dried herbs and cayenne pepper—or go sweet by adding a touch of maple syrup, cinnamon, and nutmeg). Arrange the seeds on parchment-lined baking sheets and bake until golden and fragrant, 20 to 22 minutes. Cool completely, then snack to your heart’s content!