Thanksgiving “Stuffing” Flavored Pumpkin Seeds

Recently I discovered the powerful health benefits of pumpkin seeds and I’ve been looking at our pumpkins differently ever since.

• Crunchy, delicious pumpkin seeds are high in calories; about 285 per cup, but they are packed with fiber, vitamins, minerals, and numerous health promoting antioxidants.
• Their higher calorie value comes mostly from protein and fats. The kernels are especially rich in mono-unsaturated fatty acids  that help lower bad LDL cholesterol and increas good HDL cholesterol in the blood.
• Pumpkin seeds carry a large amount of good-quality protein. In about 1 cup of pumpkin seeds, you’ll be eating about 12 grams of protein. 
• Pumpkin seeds are a very good source of anti-oxidant vitamin E, B-complex group of vitamins such as thiamin, riboflavin, niacin, pantothenic acid, vitamin B-6 (pyridoxine) and folate.

Last weekend, my husband carved pumpkins with the kids. Afterwards, he created a simple mixture of spices and seasonings  for “Stuffing” flavored pumpkin seeds. I love this flavor so much. Stuffing is one of those distinctive flavors we only get to enjoy a few times a year. And come on….stuffing is good!When you carve your pumpkins this year, view the seeds as protein, healthy fats, vitamins and minerals. Season them well and enjoy them as a snack, in granola or over a salad. 

Thanksgiving Stuffing Flavored Pumpkin Seeds

2015-10-21 22:10:07

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Ingredients

1. 3 tsp poultry seasoning
2. 1 1/2 tsp garlic powder
3. 2 tsp course salt (kosher salt or sea salt- NOT fine table salt)
4. 1/2 tsp pepper
5. 1/2 tsp sage
6. 3 tbsp olive oil
7. 3-4 cups pumpkin seeds

Instructions

1. Scoop seeds out of your pumpkin.
2. Rinse the seeds clean of any pumpkin in a colander.
3. Place them onto a dish towel and pat them dry.
4. Now you’re ready to season and roast! Preheat your oven to 300°
5. You want to roast pumpkin seeds at a low temp to make sure they get nice and crunchy without burning.
6. Mix the spices and oil in a bowl and then add in the pumpkin seeds. Combining well to make sure all of the seeds are evenly coated.
7. Pop them in the oven, and bake for 30-40 minutes, stirring two to three times during cooking.
8. You’ll know the seeds are ready when they are beginning to brown. You don’t want them super dark, just a little golden (and if a few get darker, that’s fine). If you taste them hot out of the oven, they may seem a little chewy still, but as they cool, they will crisp up nicely.

Notes

1. Just like other nuts and seeds, pumpkin seeds can be used in granolas, biscuits, breads, cookies, casseroles or baked goods.
2. The seeds can also be used in salads, especially sprinkled over fruit/vegetable salads.

Northwest Healthy Mama http://nwhealthymama.com/