Roasted Pumpkin Seeds
Save your seeds after carving jack-o-lanterns, then roast them for an incredibly healthy snack that is gluten-free, paleo, vegan and so delicious!
Ingredients
- 2 tablespoon Oil
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- 1 tablespoon Worcestershire Sauce Use Lea and Perrins for GF
Instructions
- Preheat oven to 275°
- Cut open your pumpkin by cutting a circle around the stem. Pull off the top then scrape out seeds using a large spoon.
- Separate the seeds from large strings. If necessary, you can rinse the seeds in a colander under cold water to help separate the seeds from the strings. Towel dry the seeds as much as possible. It's ok to leave some small strings attached because they will get roasted and you won't even be able to tell!
- Spread the seeds out on a large baking sheet. Toss them with oil, salt, garlic powder and worcestershire sauce.
- Bake for 1 hour, stirring occasionally, until golden brown. Let the pumpkin seeds cool before eating.
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