Don’t throw out those pumpkin seeds from your Jack-O-Lantern. Pumpkin seeds are nutritious AND delicious. I’ve tried many different techniques of roasting pumpkin seeds and I have found this ‘slow and low’ method to be the best!
The flavorings may sound like an odd combo, but they actually work really well together! Pumpkin seeds are low carb so eat up! 1/2 cup of pumpkin seeds has approximately 3 grams of net carbs and 19 grams of protein. I love them as a snack and as a low carb crunch added to salads.
1 1/2 cups of pumpkin seeds (you can double this recipe if needed)
2 teaspoons of melted salted butter
1/8 teaspoon of salt
Your favorite seasonings:
I use generous dashes of garlic powder and cinnamon and a small dash of black pepper.
(1) Scoop out the seeds from your pumpkin and pick out the large chunks of pulp.
(2) Separate the seeds from the remaining pulp by placing the seeds in a large bowl of water. The seeds will float to the top and can be strained off.
(3) Dry the seeds a bit by rolling them up in a lint free dish cloth. Preheat your oven to 300 degrees.
(4) Toss the pumpkin seeds in a bowl with the melted butter and seasonings.
(5) Spread the pumpkin seeds in a single layer on a baking sheet.
(6) Bake for about 40 minutes (stirring after 15 minutes and 30 minutes) until golden brown. These taste best served warm right from the oven
*If you like them sweet, you can mix them with a bit of your favorite sweetener to them after cooking.
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