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Roasted Pumpkin Seeds | Vegetable/Fruit Day
Although seeds are not typically allowed during Phase 1, FRESH pumpkin seeds baked in the oven are a seasonal LEGAL treat!
Maximum ¼ cup per day. Uses 1 oz. of daily vegetable allowance.
Ingredients
- Fresh pumpkin seeds
- Salt, to taste
- Optional, garlic salt or other seasonings, to taste
- PAM or other zero calorie cooking spray
Directions
- Preheat oven to 350°F.
- Scoop seeds from a pumpkin using a sturdy spoon or ice cream scoop and place in a large bowl or colander.
- Thoroughly rinse seeds under cold running water.
- Clean the seeds by picking out as much of the flesh and strings as possible. It is ok if there is some left behind.
- Optional, for extra crispiness, quickly boil in salt water prior to baking.
- Spread seeds on a clean paper towel and pat dry.
- Spray baking sheet with cooking spray or line with parchment paper.
- Spread seeds on baking sheet, ideally without overlapping.
- Lightly season with salt and/or other seasonings.
- After 10 minutes, stir on baking sheet, so the seeds bake evenly.
- Bake for another 10 minutes or until pumpkin seeds are light golden brown.
- Remove from oven.
- Carefully stir seeds to release any stuck to the baking sheet.
- Cool completely before serving.
- Enjoy!
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