Don’t throw out those pumpkins that you have left over from Halloween! You can roast the seeds and make a healthy, and crunchy snack!
To remove the seeds, carefully use a knife to cut off the top of the pumpkin. Then take a large spoon to scoop out the inside pulp, fibers, and seeds from the pumpkin. The seeds from pumpkins are edible and delicious, so don’t waste them!! Not only are the roasted seeds delicious, but they have tons of health benefits. They are full of zinc, potassium, magnesium, and iron.
Ingredients:
Seeds from a medium to large pumpkin
1 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp onion powder
1/2 tsp paprika
1/2 ground pepper
Directions:
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Remove the seeds from the pumpkin, wash in a colander and dry well with a towel. Place the dried pumpkin seeds in a bowl and add the olive oil, salt, onion powder, paprika and pepper. Stir and mix well. Pour the seeds onto the baking tray and spread out evenly;y onto a single layer. Bake for 15-20 minutes, stirring occasionally, until seeds are slightly brown and toasted. Let cool. Enjoy as a snack, on top of a salad, or tossed in with roasted veggies.
