Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- a sneaky kitchen recipe
- 1 quart water
- 2 tbsp salt
- 2 cups pumpkin seeds (or squash seeds)
- 1 tbsp olive oil
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Directions
Preheat oven to 325 F. Remove strands of pumpkin from the seeds and rinse. Add salt and seeds to water and bring to a boil. Boil for 10 minutes. Drain the seeds well and stir in the olive oil, mixing thoroughly to coat all the seeds. Lightly oil a baking pan or cookie sheet with sides, and spread out the seeds. Roast for about 30 minutes, stirring frequently. Seeds should be crispy and lightly golden but not browned. If you don't eat them immediately, store in a tightly capped container in the refrigerator. For more ideas, go to http://sneakykitchen.com/Recipes/pumpkin_seeds.htm