Louisiana-spiced pumpkin seeds recipe
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Step 1
Preheat oven to 300°. Line rimmed baking pan with parchment paper.
Step 2
Scoop out seeds from pumpkin; discard stringy pulp and rinse seeds in a colander under cold water. Shake pumpkin seeds in colander to remove excess water; you should have about 1 cup pumpkin seeds. Spread pumpkin seeds in single layer on prepared pan; bake 25 minutes.
Step 3
Increase oven temperature to 325°. In large bowl, whisk oil, cumin, hot sauce, garlic salt and cayenne pepper. Add seeds; toss to coat. Spread seeds in single layer on same prepared pan; bake 15 minutes or until seeds are golden brown, stirring once.
Nutrition Info
105 Calories; 0mg Cholesterol; 292mg Sodium; 9g Total Carbohydrate; 3g Dietary Fiber; 0g Sugar; 3g Protein.
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