Pumpkin Seeds

Save the seeds from you pumpkins and spaghetti squash and turn them into a delicious salt snack! Here’s how:

 

  1. Remove seeds and pulp from the pumpkin and set into a large bowl.
  2. Rinse seeds in water until the pulp and strings are washed off.
  3. Allow seeds to dry by placing them flat on a large paper towel.
  4. In a medium bowl, combine pumpkin seeds, 2 tablespoons coconut oil and 1 tsp Himalayan salt.
  5. Spread seeds onto baking pan lined with wax paper. Let stand for 24 to 48 hours or until dry; stir on the pan occasionally.
  6. Remove wax paper from baking pan, spread seeds out evenly. Place in oven at 325 degrees for 40 minutes, tossing seeds once or twice.
  7. Allow seeds to cool on paper towels.
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