delicious and healthy toasted pumpkin seeds |
one medium sized pumpkin |
salt (if allowed on your healthy diet) |
* *do not use the salt if on a salt restricted diet..(please |
olive oil |
preheat oven to 400°f. cut open the pumpkin and use a strong metal spoon to scoop out the insides. separate the seeds from the stringy core. rinse the seeds. |
in a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. * *do not use the salt if on a salt |
restricted diet..(please |
add a tablespoon of salt for every cup of water. |
* *do not use the salt if on a salt restricted diet..(please |
bring to a boil. let simmer for 10 minutes. remove from heat and drain. |
spread about a tablespoon of olive oil over the bottom of a roasting pan. spread the seeds out over the roasting pan, all in one layer. bake on the top rack for 20 minutes or until the seeds begin to brown. when browned to your satisfaction, remove from the oven and let the pan cool on a rack. let the seeds cool all the way down before eating. either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole. |
