Thursday, November 1, 2012

Roasted Pumpkin Seeds

Yesterday for Halloween we carved a Jack-o-Lantern. He was fantastic and quite dapper. In all honesty, it was the first time in my entire life that I've ever carved one. Yes. I know. Sad. But my children will know the joy of carving a pumpkin for Halloween! When you carve the pumpkin, don't throw away those seeds. I found a bunch of recipes online for roasting and toasting those seeds, also called pepitas.

Pumpkin seeds are also very healthy for you, containing many vitamins and minerals and are high in protein. Check out this link for all the ways pumpkin seeds are beneficial to your health. If you have never eaten them before, the best way I can describe them is that they taste like a cross between popcorn and sunflower seeds.

Roasted Pumpkin Seeds

What You Will Need:
  • the seeds from a pumpkin or two
  • 1-2 tablespoons of olive oil
  • salt or garlic salt (or your choice of spices)
As you can see, I don't have specific measurements for the ingredients because different pumpkins net different amounts of seeds. After you've removed the stringy pulp and rinsed the seeds in a colander, coat the seeds in the oil and sprinkle with salt. Spread the seeds in a cookie sheet and roast at 350 degrees F for about 10 minutes. Turn and flip the seeds with a spatula and roast for another 10 minutes or until very lightly browned. Removed from the oven and let cool. Enjoy this super healthy snack!

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