Pumpkin spice Americano, check. Pumpkin scone, check. One thing I love about fall is anything pumpkin related. Pumpkin seeds happen to be a tasty snack that also provide some great benefits. Zinc for immune support (perfect for the cold and flu season!), benefits for menopausal women (due to HDL “good cholesterol”) and heart, liver and prostate health!
Here is a simple way to prepare the seeds for snacking.
- Seed the pumpkin
- Remove as much of the pulp as possible
- Soak the seeds in a bowl of water (I found this helps to separate the seeds from the pulp)
- Boil seeds in water (pinch of salt) for about 10 minutes.
- Helps remove more of the pulp
- Makes the seeds easier to digest
- Makes for a crispier shell
- Drain into a colander
- Pat dry gently with paper towels
- Place seeds into a bowl
- Drizzle with olive oil and salt (I stop there but you can add any sort of seasoning you want to add different flavors.)
- Bake at 325 and check every 10 minutes. DO NOT over cook/burn the seeds. I stir/flip the seeds around after 10 minutes and then keep checking.
- Remove from oven, allow to cool
Remove the shell if you want. I always eat them full with the shell on. It also adds more fiber benefits!