Sunday, July 8, 2012

Roasted Pumpkin Seeds

I suppose you could make these roasted pumpkin seeds with cooking spray, but I haven't tried it. You might be able to cut back on the fat that way. If you didn't want to add any salt, you could probably just roast them as they are with no spray or fat at all.

8-10 servings
(I can't find fresh pumpkin seeds in the SparkRecipes Recipe Calculator search, and therefore won't be able to calculate the nutritional information / PointsPlus value for this recipe at this time.)

2 1/2 cups fresh pumpkin seeds
1 tablespoon canola oil

1 tablespoon melted butter
2 tablespoons seasoning salt or regula
r salt

Collect the seeds from the pumpkins that you're about to carve. Place the seeds (and any stringy stuff that's attached to them) in a giant bowl of cold water. Use your hands to seperate the seeds from the strings. The seeds will float to the top. Scoop them out with a slotted spoon and rinse them in a collander.

Boil the seeds for about 20 minutes then strain and place on a large tray to dry over night. You could use cooling racks if you have the kind where the seeds won't fall through. DO NOT put them on paper towels. They WILL stick.

The next day, preheat the oven to 300F and line a baking sheet or two with parchment.

Toss the seeds with butter, oil and salt and spread in a single layer on the baking sheet lined with parchment. Bake for about 45 minutes or until the seeds are golden, tossing every 15 minutes.

Tools I used to calculate nutritional information/points:
The recipe calculator tool from Spark People and the
Weight Watchers points calculator.

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