It's a tradition in my house to carve pumpkins and roast pumpkin seeds the night before Halloween. Between my entire family though, we have too many seeds to bake. So I save them in a container in the fridge to roast later that week. These make a great snack because they're sweet and salty, and 1/4 cup of seeds contains 18 grams of protein and 457 milligrams of potassium.
There's a special ingredient in my roasted pumpkins seeds. To find out what it is read more.
2 cups pumpkin seeds, remove pulp
1/4 cup canola oil
2 tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon cumin
1/2 teaspoon salt
- Preheat the oven to 350°F.
- In a bowl, toss the seeds with the oil, honey, cinnamon, cumin, and salt.
- Spread the seeds evenly in one layer on a baking sheet. Bake for 25 minutes, stirring the seeds every few minutes.
- Remove from the oven and cool completely. Taste the seeds and re-season if desired.
- Snacks, Other
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