Roasting Pumpkin Seeds
Scoop out the seeds and pulp from inside the pumpkin. Place the seeds and the pulp in a colander and rinse with cold water then remove the seeds and pat them dry.
Spread the seeds in a single layer on a baking sheet treated with a non-stick cooking oil and lightly salt. Or toss in olive oil and season with salt, garlic salt, paprika, or other favorite seasonings.
Bake at 325° for 25 minutes or 350° for 15 to 20 minutes. Stir the seeds about every 5 minutes. They are ready when the seeds are golden brown. Allow the roasted seeds to cool and store any leftovers, if there are any, in an airtight container.
A bit more information: Watermelon seeds are another overlooked snack. You may have been told to spit them out to avoid a watermelon growing in your stomach. Consider collecting and sprouting the seeds instead. Once sprouted remove the shell, dry and enjoy a treat with 10 grams of protein.
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