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Spiced Pumpkin Seeds

Photo: Francesco Lagnese
Yield Makes 8 servings

Ingredients

  • Seeds from 2 medium pumpkins
  • 1 tablespoon olive oil
  • 1 teaspoon celery salt
  • 1 teaspoon ground cumin

Nutrition Information

  • calories 152
  • caloriesfromfat 77 %
  • fat 13 g
  • satfat 2 g
  • cholesterol 0 mg
  • sodium 54 mg
  • carbohydrate 44 g
  • fiber 0 g
  • sugars 0 g
  • protein 6 g

How to Make It

  1. Heat oven to 300° F. Remove the seeds from the pumpkins. Discard the pulp.

    Spread the seeds (no need to rinse them) evenly on an ungreased baking sheet. Bake until dried, about 1 hour.

    Toss the seeds, olive oil, celery salt, and cumin in a large skillet. Cook, stirring occasionally, over medium heat, until the seeds are lightly toasted, about 3 minutes.