I love to carve pumpkins, particularly because I really love pumpkin seeds. 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.
Course Breakfast, Dessert, Dinner, Lunch
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
3mini gourd pumpkins
¼teaspoonof cayenne pepper
1teaspoonof soy sauce
Garlic Powder and Salt to taste
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.
While the seeds are baking, hollow out the pumpkins completely. 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!