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Total Cost (minus sundries): $3
I love to carve pumpkins, particularly because I really love pumpkin seeds. Â A lot of times these head straight into the compost bin, but here is a quick and easy way to turn them into a healthy, fast snack or a great salad topping.
Plus, you can use the pumpkins as jack-o-lanterns, disco balls or serving dishes! Â While the seeds are baking, hollow out the pumpkins completely. Â You can cut off the top and use them as serving bowls. Or cut off the bottom, use a Phillip’s head screwdriver to poke holes into the sides, and have a cool jack-o-lantern!
Roasted Pumpkin Seeds
Ingredients
- 3 mini gourd pumpkins
- 2 Tablespoons of margarine melted
- 1/4 teaspoon of cayenne pepper
- 1 teaspoon of soy sauce
- Garlic Powder and Salt to taste
Instructions
- Hollow out the three pumpkins and put the seeds and innards in a bowl.
- Separate the innards from the seeds and boil in a pot of water for 10 minutes.
- Strain and pat dry the seeds. Place them in a bowl with the melted margarine, soy sauce and cayenne pepper and mix.
- Spread onto a cooking sheet, season with salt and garlic powder to taste, and bake for 30-35 minutes at 350. Halfway through, give them a shake and a turn.
Notes
Nutrition
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