Saturday, October 23, 2010

The Great Pumpkin...Seeds

Today was pumpkin carving day at our house. The kids went to a pumpkin patch with their grandparents on Monday to pick a couple out. 
My hubby did an awesome job of turning the pumpkins into spooky jack-o-lanterns. There were seeds and guts flying everywhere, it made the day very festive and got us all in the mood for Halloween.

The added bonus...roasted pumpkin seeds!!!

They are easy to make, great to snack on and loaded with nutritional value, click here to read about it.

Roasted Pumpkin Seeds

Heat oven to 325 degrees F.

Put pumpkin seeds in a colander and rinse well with cold water. Remove as much pulp as possible. Dry them with a paper towel and put them in a bowl. Give them a light drizzle of olive oil and a light sprinkle of salt and pepper (or try cinnamon and sugar).

Toss with your hands until seeds are evenly coated.
Spread them out onto a baking sheet so they are not overlapping each other and roast for about 25-30 minutes or until slightly golden brown.

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