Snacktime: Roasted Squash Seeds & Eggplant “Fries”

I’ve been doing a lot of researching and writing these days, so, naturally, this mandates an appropriate amount of snacking. These are my latest go-to snacks. Hope you enjoy them as much as I do!

Roasted Squash Seeds
Because there’s no reason why pumpkins should have all the fun.


  • 1 cup butternut squash or acorn squash seeds, squash strings removed
  • ¼ to ½ teaspoon paprika (because I really love paprika)
  • ¼ to ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon olive oil


  • Preheat oven to 275 degrees Fahrenheit.
  • Rinse and dry the squash seeds.
  • In a small bowl, combine the paprika, garlic powder, salt, and oil. Add squash seeds and toss to combine.
  • Spread evenly on parchment lined baking sheet.
  • Bake for 20-25 minutes until seeds start to pop.

Serves two.

Eggplant “Fries”
Because sometimes, potatoes are not the way to go.


  • 1 Chinese eggplant, cut in quarters, then cut into 1/2-inch planks
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse salt
  • Spray oil (Canola)


  • Preheat oven to 400 degrees Fahrenheit.
  • Line a baking sheet with aluminum foil. Spray lightly with oil.
  • Place eggplant on tray. Sprinkle with cumin and salt. Toss to coat.
  • Spray lightly with oil again.
  • Bake for 10-15 minutes–until edges are just crisp.
  • Serve with a dollop of Greek yogurt, mixed with dill.

Serves two.

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