Saturday, November 6, 2010

Roasted Pumpkin Seeds

Whenever you cut open a pumpkin, save those seeds! Roasted pumpkin seeds are a tasty nutritious snack. Watch your children go through a bowl of these treats in minutes.


Seeds from one pumpkin
Garlic powder to taste
Salt to taste


When you open a pumpkin, scoop out the portions with seeds and put them into a colander. Run cool water over the seeds and the pumpkin meat/strings that cling to them. Pick out the pumpkin meat/strings until you have nothing but seeds left. It’s OK to leave a bit of orange meat/seeds behind as you will be able to weed these out when you put the seeds on a cookie sheet for baking, which is the next step. I usually cover a cookie sheet with parchment paper, then spread the seeds out on it. At this point you can easily remove all the rest of the meat/strings clinging to the seeds. Get the seeds as clean as possible and spread them out as much as possible. There is no need to grease the cookie sheet or parchment. Dust the seeds (evenly) with salt and garlic powder. Bake at 375˚ for 20-30 minutes, until the seeds are slightly brown and crispy. The rest is just plain YUM!

Eat well, be well, live deliciously!

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