Carved your jack-o-lantern yet? That’s ours this year. A nice profile interpretation of Dracula. I take great pride in my pumpkin carving abilities.
This year my wife finally got me into the best residual effect of pumpkin carving (besides undying pride), roasted pumpkin seeds.
I’d tried them in the past but wasn’t a huge fan. This year they itched me right where I scratch. They’re a good source of protein, magnesium, and zinc. And a half a handful clock in around 120 calories.
Here’s my wife’s recipe:
- After removing the seeds from your pumpkin carcass, separate them from the gooey, stringy stuff (the pulp).
- Wash and pat dry as much as possible.
- Coat a cookie sheet with cooking spray and slide them into a preheated 325 degree oven for 15 minutes. Flip and let them roast for another 15 minutes. Voila! A tasty fall treat.
You can also experiment with flavorings. Before sliding them in the oven try sprinkling with cinnamon sugar or cayenne pepper. Be creative. Let your kids spice their own seeds and judge who did best.
Here’s a few more flavoring suggestions.
Enjoy the Halloween Weekend!