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Roasted Pumpkin Seeds |  Vegetable Day

Although seeds are not typically allowed during Phase 1, FRESH pumpkin seeds baked in the oven are a seasonal LEGAL treat!

Maximum ¼ cup per day. Uses 1 oz. of daily vegetable allowance.

Ingredients
  • Fresh pumpkin seeds 
  • Salt, to taste
  • Optional, garlic salt or other seasonings, to taste
  • PAM or other zero calorie cooking spray
Directions
  • Preheat oven to 350°F.
  • Scoop seeds from a pumpkin using a sturdy spoon or ice cream scoop and place in a large bowl or colander.
  • Thoroughly rinse seeds under cold running water.
  • Clean the seeds by picking out as much of the flesh and strings as possible. It is ok if there is some left behind.
  • Optional, for extra crispiness, quickly boil in salt water prior to baking.
  • Spread seeds on a clean paper towel and pat dry.
  • Spray baking sheet with cooking spray or line with parchment paper.
  • Spread seeds on baking sheet, ideally without overlapping.
  • Lightly season with salt and/or other seasonings.
  • After 10 minutes, stir on baking sheet, so the seeds bake evenly.
  • Bake for another 10 minutes or until pumpkin seeds are light golden brown.
  • Remove from oven.
  • Carefully stir seeds to release any stuck to the baking sheet.
  • Cool completely before serving.
  • Enjoy!
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