As part of my commitment to live a healthier lifestyle I am putting effort into creating healthy snacks that are easy to prepare and have on hand. We had a few pumpkins left over from our holiday decorations that we decided to recycle, reuse and repurpose. Each time we use one of the pumpkins we save the pumpkin seeds to roast. Here is my easy recipe for preparing and roasting the seeds:
Roasted Pumpkin Seeds
Pumpkin Seeds from one pumpkin
1 teaspoon Kosher salt
3-4 cups of water
Olive Oil cooking spray
1 teaspoon of Herbes de Provence
1. Clean the pumpkin seeds of all stringy fibers. Wash throughly.
2. Place seeds in a bowl and cover with water. Sprinkle in all salt. Let seeds soak in brine for 8 hours.
3. Remove seeds from brine. Pat dry. Place them on a cookie sheet sprayed with olive oil cooking spray. Spray top of seeds as well. Sprinkle herbes de Provence on top of seeds.
4. Place seeds in pre-heated oven at 350 degrees. Bake for 20 minutes.
5. Switch oven to broil. Place seeds on higher rack. Brown for 2 minutes while watching to make sure you do not over brown your seeds.
Enjoy!
Makes about 1 cup of roasted pumpkin seeds. Serving size is 2 tablespoons for 114 calories.
No comments