Roasted Pumpkin Seeds
  1. Preheat oven to 350 degrees F
  2. Scoop out the inside of the pumpkin. Separate the seeds from the flesh as well as you can and place the seeds in a bowl of water
  3. Use your hands to swish the seeds around to loosen any remaining flesh or strings. The seeds will float, so you can remove them with a spoon or your fingers
  4. Drain the seeds on a dry dishtowel or plate lined with paper towels. Pat dry
  5. Line a rimmed baking sheet with parchment paper or a nonstick baking mat
  6. Place pumpkin seeds in a small bowl. Add salt and drizzle with olive oil. Stir to coat.
  7. Spread seeds on prepared baking sheet in an even layer
  8. Bake the seeds, stirring once or twice, until toasted and golden brown, about 20 minutes
Recipe Notes

Nutrition: Serving size: 2 ½ tbsp. Calories per serving: 54. Net carbs: 4g Protein: 2g. Fiber: 2g.

Bonus! Other flavor combinations: spicy (½ tbsp. red pepper flakes + ¼ tsp paprika), sweet (1 tsp cinnamon + 1 tbsp sugar), or cheesy (¼ cup Parmesan cheese + ½ tsp garlic powder), chocolaty (1 tbsp cocoa powder + 1 tbsp sugar)