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Spiced Pumpkin Seeds

Francesco Lagnese
Serves 8 Hands-On Time: 20m Total Time: 1hr 20m

Ingredients

  • seeds from 2 medium pumpkins
  • 1 tablespoon olive oil
  • 1 teaspoon celery salt
  • 1 teaspoon ground cumin

Directions

  1. Heat oven to 300° F.
  2. Remove the seeds from the pumpkins. Discard the pulp.
  3. Spread the seeds (no need to rinse them) evenly on an ungreased baking sheet. Bake until dried, about 1 hour.
  4. Toss the seeds, olive oil, celery salt, and cumin in a large skillet. Cook, stirring occasionally, over medium heat, until the seeds are lightly toasted, about 3 minutes.
     
October 2007
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Quick Tip

In a bind, swap nutmeg for mace, oregano for marjoram, cumin for coriander, black pepper for white.

Nutritional Information

  • Per Serving
  • Calories 152Calories From Fat 77
  • Fat  13g
  • Sat Fat  2g
  • Cholesterol  0mg
  • Sodium  54mg
  • Carbohydrate  44g
  • Fiber  0g
  • Sugar  0g
  • Protein  6g
What does this mean? See Nutrition 101.

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