Roasting Pumpkin Seeds

Whether carving a Jack-o-lantern or making a pie, don’t let those pumpkin seeds go to waste. Roast them into a healthy snack for you and your family to enjoy. 

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.