One of the fondest memories for many of us growing up is roasting pumpkin seeds. It’s a wonderful tradition after removing them from the pumpkin you’ve just craved. They’re subtly sweet and nutty. Not only are they a tasty snack, pumpkin seeds are one of the most nutritious and flavorful seeds. My favorite way is to roast them with heart healthy olive oil and season with a little salt. You could spice things up a bit by adding garlic powder, cayenne pepper and or seasoning salt. They taste completely different and so much better than the salty kind sold at convenience stores or gas stations. I love them hot right out of the oven…Yum!
- 1Â½ cups pumpkin seeds
- 1 tablespoon extra virgin olive oil
- Salt to taste
- Garlic powder, cayenne pepper, or seasoning salt, optional
- 1. Preheat oven to 300 degrees.
- 2. Clean off the strings and pulp from the seeds of a pumpkin. While itâs okay to leave some strings and pulp on the seeds, clean off as much as possible.
- 3. Place the cleaned seeds in a bowl and toss with olive oil.
- 4. Place coated seeds on a baking pan and spread in a single layer. Sprinkle with a little salt and other seasonings, if desired.
- 5. Bake for about 40-45 minutes, stirring occasionally, until golden brown
- 6. Add more salt, if desired.
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- Weight Watchers (old points) 6
- Weight Watchers POINTS PLUS 6
- SKINNY FACTS: for one serving (Â¼ cup)
- 217 calories, 18g fat, 9g protein, 6g carbs, 1g fiber, 201mg sodium, 0g sugar
|Amount Per Serving||%DV|
|Serving Size 59g|
|Recipe makes 6 servings|
|Calories from Fat 270||78%|
|Total Fat 30.09g||38%|
|Saturated Fat 5.16g||21%|
|Trans Fat 0.0g|
|Total Carbs 8.49g||2%|
|Dietary Fiber 3.7g||12%|