Roasting Pumpkin Seeds

I remember one October when I was really young, I came home with a pumpkin stencil (a piece of paper with a picture used to outline pumpkin carvings.) Up until then my Dad did the usual triangle eyes, nose and jagged mouth. But, with pleading eyes, I begged him to carve out this intricate cat scene stating that "Abby's dad down the street did it every year." That did the trick, and Tom went to work on this impossible pumpkin carving. At the time I was gleaming with joy - looking back, I feel like an ass. Poor Dad, just trying to live up to all the other dads on the street:) (Thank you, by the way).

Anyway, the point is, when carving pumpkins, you are left with the pumpkin seeds. These are most likely thrown in the trash with all the other pulp from inside your magic jack-o-lantern!
However, when you throw those seeds away, you are throwing away health gold!! Pumpkin seeds provide endless nutrition (zinc, magnesium, potassium, iron, you name it!). And if you have 20 short minutes, you can turn them into a wonderfully tasty snack!

Here's How:
1. Separate seeds from all the other garbage (pulp).
2. You can rinse and dry them, but it is not necessary - the leftover pulp will give it a great flavor.
3. Spread seeds on a baking pan (you can apply salt to damp seeds if desired - or if you are wanting spicy seeds, try adding some cayenne pepper).
4. Bake at 375 for 20 min. and done!
5. Cool before eating.

You can eat the pumpkin seed whole, but you can also crack the shell with your teeth and just eat the seed inside. Turn the seed vertical and crack with your teeth!

1/4 cup seeds has around 70 calories, 3g Fat, 3g Pro, and tons of vitamins and minerals - use as a nighttime snack instead of popcorn for increased nutrient richness.

Have any other great pumpkin recipes? Add them below!!!