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Roasted Pumpkin Seeds

It’s harvest time, and in our family, that means we get to enjoy the spaghetti squash from our garden. One of the side benefits is harvesting the seeds, about the same size as pumpkin seeds, for a delicious crunchy treat. In fact, I’m munching on a few as I write this blog. I like to use pumpkin pie spice on these, but you might enjoy experimenting with a number of different spices and even grated Parmesan cheese!


Prep time: 15 minutes    Dry time: overnight   Cook time: 30 minutes ​Eating time: anytime!

Ingredients 3/4 cup raw pumpkin or other large       squash seeds 1 tablespoon olive oil ​1/2 teaspoon kosher salt 3/4 teaspoon pumpkin pie spice

Instructions 1. Wash pumpkin seeds in a colander to remove the pulp. Spread the seeds out to dry overnight on a kitchen towel, or spread on a cookie sheet and dry in oven on low heat, watching carefully that they don’t burn. 2. Once the seeds are dry, preheat oven to 350 degrees. ​3. In a small bowl, combine the oil, salt, and spice. Add the seeds and stir. 4. Line a baking sheet with foil, shinny side down, and spread the seeds evenly. 5. Bake the seeds until they are crunchy, stirring half way through, for about 20 to 30 minutes. 6. Cool and enjoy.

I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out. Good cooking to you,

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