We tend to only think of only using a pumpkin for decorations for Halloween or of making pumpkin pies at Thanksgiving time, but overlook the seeds inside!
Did you know that whole pumpkin seeds are a complete protein and packed full of wonderful nutrients essential to the health of our bodies? My daughter is a vegetarian and eating pumpkin seeds is a great alternative way to get protein into her diet. Pumpkin seeds also provide us with essential fatty acids and minerals including calcium, zinc, potassium and iron.
This recipe was developed by my husband and his love of Indian spices and flavors. It is a delicious, nutritious and savory snack.
Roasted Pumpkin Seeds
4 cup Pumpkin Seeds, cleaned and separated
3 Tablespoons Oil
2 teaspoons Salt
1 Tablespoon Cumin
1/2 teaspoon Garlic Powder
1/2 teaspoon Nutmeg
1 teaspoon Coriander
1/4 teaspoon Cinnamon
Recipe Contribution:
Marla from mrowe
3 Tablespoons Oil
2 teaspoons Salt
1 Tablespoon Cumin
1/2 teaspoon Garlic Powder
1/2 teaspoon Nutmeg
1 teaspoon Coriander
1/4 teaspoon Cinnamon
Preheat the oven to 300 degrees.
Pour the oil over the pumpkin seeds; coating them well.
In a small bowl, blend all of the seasonings together and toss over the pumpkin seeds.
Place the pumpkin seeds in a single layer in a pan or on a baking sheet.
Cook the seeds for 30 to 40 minutes; flipping them every 10 minutes until golden brown.
Pour the oil over the pumpkin seeds; coating them well.
In a small bowl, blend all of the seasonings together and toss over the pumpkin seeds.
Place the pumpkin seeds in a single layer in a pan or on a baking sheet.
Cook the seeds for 30 to 40 minutes; flipping them every 10 minutes until golden brown.
Recipe Contribution:
Marla from mrowe
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