Recipe of the Month: Spicy Toasted Pumpkin Seeds
- 1 cup pumpkin seeds, rinsed and dry
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne powder
- ½ ounce olive oil
Scrape the innards out of the pumpkin, separate the seeds from the stringy stuff, then rinse and spread the seeds out to dry. Once they’re dry, preheat oven to 375 degrees and combine all ingredients in a bowl until the seeds are coated well. Spread evenly on a baking sheet and bake until toasted and slightly brown (approximately 15-20 minutes), tossing halfway through. Watch carefully to avoid burning as ovens vary on cook times. Remove from oven, and let cool before serving.
Pumpkin seeds, as well as other hard squash seeds and kernels, are a source of protein, magnesium, zinc, vitamin E and vitamin B-complex, so this makes for a healthy, easy fall snack!
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