Well its that time of year again and after you’ve finished carving your pumpkins, instead of pitching the seeds along with the meat, save them and roast your own low carb, keto friendly snack!
Start by carving your pumpkins. Make sure to make them kick butt, and it never hurts to carve a Reddit alien 🙂 Take all of the seeds and put them in a big bowl. Try hard to separate the meat from the seeds early. The less meat on the seeds to start with, the easier it will be later. I like to scoop up the seeds with my fingers and then slide the seeds off of the meat.
After you have the seeds, you need to rinse them thoroughly. To do this, I used my wide holed strainer and just ran the water over the seeds while picking out the left over gunk.
Next take the seeds and add olive oil and season. For this batch I used Lawry’s Seasoned Salt but in the past I’ve used everything from garlic salt, to cayenne pepper to Sriracha.
Here is the batch ready to go into the oven. I cooked these at 400 degrees, stirring them at 10, 20, 25 and 30 minutes. Each time I stirred them I reseasoned. Then after 30 minutes I watched them to get the desired doneness. It is really easy to burn these so watch like a hawk near the end.
Here are the finished seeds! I ended up cooking them 33 minutes when all was said and done. They turned out really well this year! There are great deals on pumpkins at the store right now if you’re interested in trying it out.
- Serving size: ¼ Cup
- Calories: 180
- Fat: 15
- Carbohydrates: 4
- Fiber: 2
- Protein: 8
- Varies Pumpkin Seeds
- To Taste Seasoning
- As Needed Oil
- Separate pumpkin seeds from the meat of the pumpkin
- Wash the pumpkin seeds and try and get all the goo off of them
- Dry the seeds
- Add oil to a bowl with the seeds in them, then add seasoning and mix
- Line a pan with foil and spread the seeds out
- Cook in an oven at 400 degrees, stirring twice at 10 minutes then twice at 5 minutes, aka stir at 10, 20, 25 and 30
- After 30 minutes, watch until done