PUMPKIN SEED RECIPES Try These 3 Easy & Delicious Pumpkin Seed Snack Recipes |  | Hopefully you saved your seeds from all that pumpkin carving you did for Halloween! If not, you can still pick up a pumpkin (probably at a discount price) to create these delicious recipes, or just buy some raw pumpkin seeds at the store (not the roasted, salted ones). Pumpkin seeds make a tasty and healthy snack that you can create with ease right in your own kitchen. Pumpkin seeds are full of fiber and protein and they are portable in a plastic baggie for your purse, backpack or gym bag. Learn how to prepare them with these easy recipes: | HOW TO ROAST PUMPKIN SEEDS |  Rinse pumpkin seeds under cold water and pick out the pulp and strings. This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried. - Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
- Sprinkle with salt and bake at 325 degrees F until toasted (about 25 minutes) checking and stirring after 10 minutes.
- Let cool and store in an air-tight container.
Recipe and photo: allrecipes.com | Here’s a recipe that’s a bit of a twist on the usual roasted pumpkin seeds: 
Ingredients 4 cups pumpkin seeds, rinsed and dried 1/2 cup margarine, melted 2 tablespoons brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup white sugar, divided Directions - Preheat oven to 350 degrees F (175 degrees C).
- Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
- Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more. Remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat.
- Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.
Recipe and photo: allrecipes.com | I never thought of putting pumpkin seeds in salsa! Check out this recipe from Emeril Lagasse:  Ingredients
1 1/2 cups toasted pumpkin seeds (pepitas) 4 toasted tortillas, cut or ripped into large dice
1/2 red onion, peeled 3 tablespoons lime juice 3 tablespoons olive oil 1 ancho chile Salt and freshly ground black pepper Directions - Add all ingredients into a food processor and process until combined.
- Season with salt and pepper, to taste.
Recipe and photo: Foodnetwork.com | Who knew your classic pumpkin seeds were good for all these fabulous recipes? Enjoy the fruits, so to speak, of your pumpkin. It is very “green” to make use of as much of your pumpkin as possible, so go to your local outlet and purchase additional pumpkins if you are so inclined, just for cooking purposes! See More Related Tips! | | | | | Also Try... | | | | | | Article Written By: Laura Miller; Laura is a beauty and health/wellness/fitness writer living in Atlanta, Ga. Her many years in the salon and spa business served as a springboard for her next career move as a full-time writer. She now writes articles for DivaVillage.com and their sister-site VillageMAMA.com. |
