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Making Roasted Pumpkin Seeds

in The Too Busy to Diet Blog on October 29, 2014

Prep Time: 10 minutes
Cooking Time: 5-20 minutes depending on seed size. Watch while cooking to prevent burning
Ingredients: Medium pumpkin, Salt, Olive oil
Cooking Method:
Cut a circle at the top of the pumpkin, pulling off the stem and, and removing the pumpkin top.
Scrape out the pumpkin insides with a metal spoon taking out the seeds and pumpkin strings. Place the insides into a colander, rinse with water, and separate the seeds from the strings. Measure the pumpkin seeds into a measuring cup. Place seeds into a saucepan and add 2 cups of water and 1 tbs. of salt for every half cup of pumpkin seeds. Bring the water and seeds to a boil. Simmer for 10 minutes and drain.
Preheat the oven to 400 degrees F. Coat the bottom of the roasting pan with a tablespoon of olive oil. Spread the seeds out over the roasting pan in a single layer. Bake on the top oven rack until the seeds brown. Smaller seeds take less time and larger seeds could take as long as 20 minutes. Take out of oven and cool on a rack. Cool before eating.
Portion Size: 4 tbs.
Calories: 280 calories
Carbohydrate: 5.5 grams Carbohydrate
Protein: 15 grams Protein
Fat: 25 grams Fat