Monday, October 24, 2011

Roasted Pumpkin Seeds

Pumpkin seeds are great to eat and easy to toast. The nutrition facts are at Calorie Count!

Roasted Pumpkin Seeds


One medium sized pumpkin
1/4 t Salt
2 T Olive oil


Preheat the oven to 375 F. Cut the pumpkin in half, remove the "lid", and scooped out the stringy guts and seeds. Separate the seeds the best you can from the stringy stuff. Rinse well and dry thoroughly on a paper towel.

Toss the seeds with olive oil, spread out in a large baking pan in a single layer, and sprinkle with freshly ground sea salt.

Put the pan in the oven and roast for about 10-20 minutes. The length of cooking time depends on how brown you want them to be. When they are perfect for you, remove them to cool a bit and then munch away on this healthy snack. Eat the entire shell and seed for terrific taste and fiber!

Simple nutrition that kids of all ages will enjoy!

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