With Halloween fast approaching, you may find yourself with lots of pumpkin “guts” lying around. Whether you’re carving jack-o-lanterns for the holiday or making fresh pumpkin puree to savor in your baked goods, instead of discarding those pumpkin “guts” why not bake some pumpkin seeds for a tasty fall treat! Enjoy!
Pumpkin Seeds, removed from stringy pumpkin flesh and rinsed clean
1/2 TBSP Olive Oil
1 tsp Kosher Salt
Preheat oven to 375 degrees.
Cut pumpkin in half, length wise. then scoop out all the loose stringy flesh and seeds.
Place a large bowl in the sink and add all stringy pumpkin flesh and seeds to the bowl. Fill the bowl with water.
As the pumpkin seeds begin to float, reach into the bowl and remove all the stringy pumpkin flesh and discard it, picking out any seeds and putting them back in the bowl.
Using a strainer and a few paper towels, continue to separate the pumpkin seeds from the flesh until all flesh has been removed, pouring the pumpkin seeds on the paper towels until all seeds have been extracted from the bowl.
Place seeds back in the strainer and rinse thoroughly. Put seeds back in bowl and repeat the straining process once more to ensure seeds are clean and free from all pumpkin flesh.
Place cleaned pumpkin seeds on a fresh set of paper towels, cover with another set of fresh paper towels and pat dry.
Place cleaned pumpkin seeds in a small bowl and mix with olive oil and salt.
Arrange pumpkin seeds in a single layer on a baking sheet.
Bake pumpkin seeds for 6 minutes, then stir and cook another 6 minutes. Stir pumpkin seeds once again and cook an additional 3 minutes.
Remove baking sheet from oven and stir pumpkin seeds one final time. Let seeds cool on baking sheet.
Store baked pumpkin seeds in a plastic container with a lid for up to one week.
Amount of pumpkin seeds yielded varies depending upon the pumpkin
Weight Watchers: 1 oz baked pumpkin seeds = 4 points plus