Roasted Pumpkin Seeds

The secret to perfect roasted pumpkin or squash seeds? Boiling before roasting. This recipe shows you how.

Roasted Pumpking Seeds


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


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