Squash (Cucurbita maxima L.) is one of the perennial vegetables in the Filipino diet. Its seeds however usually go to waste. The study aimed to utilize squash seeds and determine its acceptability as supplementary nutrient powder in rice porridge. The experiment was set up to incorporate squash seeds at 10%, 20%, and 30% squash seed powder (SSP) in rice porridge. Forty (40) respondents aged 10-19 years old participated in the sensory evaluation of the standardized SSP-rice porridge and assessed it according to their degree of liking. The results indicated that the three setups were significantly different (p < 0.10) in all sensory characteristics such as appearance, aroma, texture, flavor, and general acceptability. Moreover, all setups were found acceptable by the sensory panelists. It should also be noted that the addition of SSP increased the Vitamin C, Potassium, Iron, Zinc, and Manganese of the rice porridge with amounts within the Recommended Nutrient Intakes per day. This study verifies the potential of squash seeds as supplementary nutrient powder which can improve the nutritional value of foods and decrease food waste.