Roasted Pumpkin Seeds
This crunchy snack is so easy and delicious there's no need to only make them at Halloween! Pumpkin seeds are a great source of magnesium, iron, zinc, essential fatty acids, and protein. They are also low in carbohydrate.
Yields 4 servings
- 2 cups whole raw pumpkin seeds
- 1 tablespoon melted butter or oil
- salt to taste
Scrape seeds from the inside of a pumpkin. Rinse the pumpkin pulp off as well as you can and pat dry.
Preheat oven to 150 degrees F (75 degrees C). Roasting on this lower heat helps to maintain more of the healthy essential fatty acids.
Combine all ingredients in bowl; stir to coat all the seeds.
Spread the seeds in a single layer on a baking sheet. Bake until seeds are golden brown (about 20 minutes), stirring occasionally.
Adjust seasonings to suit your taste. Experiment: try adding a bit of brown sugar for sweet and salty seeds or paprika and celery salt for a spicy batch.
Amount Per Serving:
Total Fat 15 g
Total Carbohydrate 6 g
Dietary Fiber 1.5 g
Protein 8 g