The secret to perfect roasted pumpkin or squash seeds? Boiling before roasting. This recipe shows you how.
Pumpkin or squash seeds
1. Boil seeds in water for 5 minutes. Drain well.
2. Sprinkle with salt or seasoned salt. Place thin layer on cookie sheet. Bake at 250 F. Stir after 30 minutes.
3. Bake 1/2 to 1 hour more or until crunchy.
Per serving (1/2 cup): 142 calories, 112 calories from fat, 6g total fat, 1g saturated fat, 0mg cholesterol, 17g carbs, 1g dietary fiber, 6g protein, 6mg sodium, 18mg calcium