Roasted Pumpkin SeedsSubmitted by: WARPED62
IntroductionWe've been using this method for almost thirty years, and now my adult kids keep asking for the recipe. I needed to use Sparkpeople.com to figure out the nutrition/calories so that I could work it into my food plan and enjoy them too!! We've been using this method for almost thirty years, and now my adult kids keep asking for the recipe. I needed to use Sparkpeople.com to figure out the nutrition/calories so that I could work it into my food plan and enjoy them too!!
2 Cups pumpkin seeds, rinsed and dried well
2 tsp olive oil or vegetable oil
1 tsp salt, more or less to taste
Bake in preheated 350 F oven for about twenty minutes, or until lightly browned and crispy. (try one for doneness, if it's not crispy but it's "chewy," give it a few more minutes)
Makes 2 cups of seeds
Serves approx 8, using 1/4 Cup each.
2 WW's points per serving
Number of Servings: 8
Recipe submitted by SparkPeople user SOUPSEEDS.
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I make these without the oil. Just spray them with a bit of pam, and use just a sprinkling of salt for sodium restrictions. - 11/6/10
Reply from WARPED62 (11/6/10)
Yep! Same as the Misto. I used to use Pam all the time or the generic form of it. Then got tired of throwing away all those cans and bought the Misto. You fill it halfway with whatever your oil of choice is, hand pump it to create pressure, & then it mists/sprays quite like Pam does.
I didn't wash the seeds, just let them dry naturally for a couple days until mostly dry, but still a little sticky, omitted the oil and then used a salt grinder of Himalyan pink salt and these were DELICIOUS!! If you're counting calories this way the seeds are about 1.5 calories each! ENJOY!! - 10/25/12