Yummy yummy! After my Acorn Squash & Sweet Potato Au Gratin, I had just a handful of seeds that I scraped out of squash. If you’ve never had acorn squash seeds before, then you’re in for a treat! The process is very similar to scraping the seeds out of pumpkin that you’re preparing to carve, just on a much smaller scale. These seeds are a bit smaller, the shell is thinner and they have a very light flavor. They taste almost sweet!
“Can you do anything with this?” Ryan’s mom asked me, holding up a partially cut acorn squash, “I’m tired of dealing with it and I think we have enough for dinner.” I love bringing home left overs from our parents homes and seeing what meals I can create from them, but I especially love bringing home fresh vegetables and fruits! One of my favorite meals growing up was your standard white potato, cheddar cheese au gratin. Although this meal can easily be made gluten free and vegetarian, it is not very high on the nutrient scale.