Roasted Pumpkin Seeds

Calories per serving: 151

Macronutrient breakdown:  Protein: 18% | Fat: 76% | Carb: 6%

Nutrients, Serving

Protein: 7 g
Fat: 13 g
Carbs: 3 g
Fiber: 1 g
Sodium: 75 mg
Sat. Fat: 2 g

Ingredients (8 servings)

• 1 pumpkin (cut and seeded)
• 2 tbsp. olive oil (+/- depending on the size of pumpkin)
• 1/4 tsp. salt (+/- depending on the size of pumpkin)
• cooking spray

Directions

1. Place the scooped out seeds and any stringy pulp in a large bowl; place enough water so it's 2" over the seeds and pulp.
2. Whisk by hand, until the seeds separate from the pulp.  The seeds will float to the top and can be easily skimmed out of the mixture.
3. Place the seeds in a strainer to drain; then pat dry with a clean towel.
4. Place the dried seeds in a mixing bowl and add the olive oil and salt.  Toss the seeds until they are evenly coated.
5. Spread the seeds evenly, single layer on lightly oiled (cooking sprayed) baking sheet; bake for 20 - 25 minutes.
6. Remove the seeds from the oven when they are golden brown.
7. Cool and store in an air-tight container.

Tips:  Consider adding additional spices such as dried dill and black pepper in step 4 for a twist in flavor.

Notes:  Nutrition analysis based on the yield of 1.5 cups of pumpkin seeds and a one second hold on cooking spray.