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Carving pumpkins makes me feel like a kid again. I’m getting ready for my own pumpkin-carving party and I’m not planning to let all those seeds go to waste!

Save your seeds! Pumpkin seeds make great snacks that are rich in fiber as well as vitamins B and E. There are about 80 calories in a quarter cup once cooked.

Toasting pumpkin seeds is easy and only requires 3 ingredients!

Toasted Pumpkin Seeds

Ingredients

• fresh pumpkin seeds, cleaned but not thoroughly rinsed
• salt
• olive oil

Method

• Measure the pumpkin seeds using a measuring cup
• Place the seeds in a medium saucepan
• Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds
• Add more salt to taste
• Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes
• Remove from heat and drain

• Preheat the oven to 400°F
• Coat a cookie sheet with 1 tablespoon of olive oil
• Spread the seeds in a single layer.
• Bake on the top rack until the seeds begin to brown (5-20 minutes)
• Keep an eye on the pumpkin seeds so they don’t burn
• When nicely browned, remove the cookie sheet from the oven and allow time to cool on a rack
•  Wait one hour before enjoying 🙂
•  Roasted seeds will keep in an airtight storage container for up to 1 week