NJBC Eats: How to Roast Pumpkin Seeds, A High Fiber Snack
Pumpkins is what October is all about! Everyone loves to carve a pumpkin, but no one likes scooping out the "guts" of the pumpkin and throwing away all those seeds- but WAIT! Save those seeds. I am going to tell you how to make a low calorie, high fiber snack with all those pumpkin seeds.
- First, scoop the seeds out of the pumpkin and separate any of the stringy fibers from the seeds. Put them in a colander and rinse them, then spread them out on a baking sheet to dry. I like to put them between 2 kitchen towels to help dry them up. Making sure they are dry before roasting helps them become crisp.
- Once dry, toss them in olive oil. Start with 2 tablespoons but the amount may vary with the amount of seeds you have. Make a mixture of salt, garlic powder, pepper, and paprika ( I like to use 1 tsp each and a half tsp of the pepper) and coat the seeds with the spices. Again, the amount of spices you use will depend on how many seeds you plan to roast.
- Bake on a cookie sheet for about 12-15 minutes at 350 until golden brown. Try tossing the seeds every 5 minutes or so for even browning. Allow to cool and ENJOY.
Feel free to use all different combinations of spices - you can do a cajun version, a plain with just salt version etc- use your imagination and your favorite spices!
Pumpkin seeds are a great source of antioxidants, zinc and magnesium. A two tablespoons portion will provide you with 100 calories, 5 grams of protein, and 3 grams of fiber.