Saturday, October 18, 2008

Pumpkin Seeds

Cooking your pumpkin seeds is a great way to use all the seeds left from Halloween, Autumn and Thanksgiving fun. Pumpkin seeds are actually very nutritional. They are high in many nutrients including zinc, vitamin K, protein, manganese, iron, omega-3 fatty acids and many others. They have also been found to have anti-inflammatory properties, help lower cholesterol and promote prostate health. No wonder we find them in so many granola bars and cereals.

Salt Water
2 1/2 Tablespoons butter, melted
1 teaspoon seasoned salt
1/4 teaspoon garlic salt
4 teaspoons Worcestershire sauce
2 cups raw pumpkin seeds
*This recipe may be doubled or cut in half depending on your own personal taste

(optional step - this helps with flavor and makes the seeds a little more crispy)
Soak the seeds in salt water for an hour or two. Spread out and allow the seeds to dry overnight.

1. Preheat oven to 275 degrees
2. Mix all the ingredients except pumpkin seeds. Add pumpkin seeds to mixture and mix thoroughly. You can let it stand for a few minutes if you like.
3. Place seeds in a shallow baking dish lightly sprayed with cooking spray.
4. Cook between 45 minutes and an hour depending on number of seeds and personal taste. Stirring occasionally while baking.

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