Roasted Pumpkin Seeds

Another great recipe from the Team Beachbody Club!  We all know that I love pumpkin seeds… but if you are feeling like getting more home-made and want a better finger food for yourself or to serve at your party, then consider roasting your own pumpkin seeds!

Roasted Pumpkin Seeds

  • Seeds from one medium pumpkin, rinsed (about 1-1/2 cups)
  • 1 Tbsp. extra-virgin olive oil
  • 1/2 tsp. salt
  • (Optional coatings: 1/2 tsp. cayenne pepper or garlic powder, 1 Tbsp. curry powder or seasoning salt)

Preheat the oven to 300 degrees. Place seeds in a saucepan with water (2 cups water to every half cup of seeds) and salt, and bring to a boil. Simmer for about 10 minutes, then drain. Spread a tablespoon of olive oil over a cookie sheet, then spread pumpkin seeds on the cookie sheet in a single layer. Bake for 20 to 30 minutes or until seeds are lightly browned. Let cool completely in a medium-sized bowl. For spicy seeds, coat with one or more suggested spices before roasting. Makes 6 servings.

Preparation Time: 30 minutes

Cooking Time: 20 to 30 minutes

Nutritional Information: (per serving)

Calories: 285
Protein: 12 g
Fiber: 0 g
Carbs: 34 g
Fat Total: 12 g
Saturated Fat: 2 g

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