Roasted Pumkin Seeds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
about 2 cups of raw Pumkin Seedssalt (optional)
Preheat oven to about 300-325 degrees F.
After removing pumkin seeds from the pumkin, clean off the strings of pumkin "goo". Rinse the seeds with water, and then let excess water drain off. Spread seeds in a fairly thin layer on a cookie sheet. Sprinkle salt on if desired.
Roast for about 35-50 minutes, until the seeds are dry, and the shells are starting to turn a pale tan color. Remove from oven and cool. Enjoy.
Makes aproximately 6, 1/3 cup servings.
This recipe also works great for other squash seeds. I have had good success using acorn squash seeds, when they are developed and mature enough.
Number of Servings: 6
Recipe submitted by SparkPeople user BOBKAT_KITTY.
After removing pumkin seeds from the pumkin, clean off the strings of pumkin "goo". Rinse the seeds with water, and then let excess water drain off. Spread seeds in a fairly thin layer on a cookie sheet. Sprinkle salt on if desired.
Roast for about 35-50 minutes, until the seeds are dry, and the shells are starting to turn a pale tan color. Remove from oven and cool. Enjoy.
Makes aproximately 6, 1/3 cup servings.
This recipe also works great for other squash seeds. I have had good success using acorn squash seeds, when they are developed and mature enough.
Number of Servings: 6
Recipe submitted by SparkPeople user BOBKAT_KITTY.
Nutritional Info Amount Per Serving
- Calories: 95.1
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 122.6 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 0.0 g
- Protein: 4.0 g
Member Reviews