Are there any tricks to making squash seeds easier to use?
The default seems to be roasting and shelling them, but thats a fair bit of work for each seed.
I've shelled them without roasting and thats even more work, lol, but a dozen are a interesting addition to a bowl of rice.
Sprouting worked, as the shell pops loose when they sprout. But by the time that happens they are on the verge of being too stringy.
If I could grind them to a paste I'd try making soy-free miso or something but I dont have a grinder that good.
Any innovative approaches I havent thought of?
I like to use every part of the squash plant: flowers, leaves, peeled vine, placental tissue (the 'guts') but my pickle jar of seeds just keeps getting fuller and fuller.
Perhaps food-processor them and include in vegetable stock?