Roasted Pumpkin Seeds
Have you ever wondered how to use the seeds from the pumpkins you carve every Halloween? Don’t let the seeds go to waste, roast them for a healthy fall treat.
Roasted Pumpkin Seeds
Ingredients
One medium-sized pumpkin
Salt
Olive oil
Directions
1. Scrape the insides of the pumpkin and scoop out the seeds. Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from any remaining pumpkin strings.
2. Boil the pumpkin seeds in salted water for ten minutes. For every ½ cup of pumpkin seeds, add two cups of water and one tablespoon salt in the saucepan. Let simmer for ten minutes. Remove from the heat and drain.
3. Coat the bottom of a thick baking sheet with olive oil, about a teaspoon or so. Spread the seeds over the sheet in a single layer, and toss them a bit to coat them with the oil on the pan. Bake seeds in 400 F oven until browned, 5-20 minutes, depending on the size of the seeds. Small seeds may lightly toast in about five minutes, larger seeds may take up to 20 minutes. Once browned, remove from the oven and let them cool before eating.
Related: Light Pumpkin Pancakes
Nutrition facts (per one cup): Calories: 285; Fat: 12 g; Cholesterol: 0 mg; Sodium: 12 mg; Potassium: 588 mg; Carbohydrate: 34 g; Protein: 12 g
“Roasted Pumpkin Seeds.” Simply Recipes, Inc., 2017. Web. 25 Sept. 2017.
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