Fall is the pumpkin season! Carving your own Halloween pumpkin is an easy and fun activity for the whole family, but what to do with the leftovers… Do you Know that pumpkin seeds are an excellent source of magnesium and also supply some protein and fiber? The seeds are rich in phytosterols, natural plant compounds that may help lower blood cholesterol levels. So don’t throw out your pumpkin seeds! Believe it or not, the seeds you exhume and discard from your soon-to-be Jack O’ Lantern are just a quick roast away from becoming a delicious snack – crunchy.
Ingredients:
- one pumpkin
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
Cut open the pumpkin by cutting a circle around the stem end with a knife and pulling off the top. Scrape the seeds from your pumpkin with a metal spoon. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from flesh. Preheat the oven to 350/400°F gas 4. Spread the pumpkin seeds evenly over a large baking tray. Put a few good lugs of olive oil over the seeds and mix together with cumin and paprika. Bake until the seeds begin to brown, 10 minutes, depending on the size of the seeds. Let the pumpkin seeds cool all the way down before eating. Either crack to remove the inner seed and eat. You can use
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