What is the Pumpkin Seed Recipe for Weight Loss?
This is my favorite method for roasting pumpkin seeds. The secret is simmering your pumpkin seeds in salted water for 5 minutes before roasting, which helps to clean and season them. Before roasting, pat them dry, otherwise, they will not brown or crisp.
Ingredients
- 1½ cups pumpkin seeds fresh, cleaned
- 2 teaspoons fine sea salt plus more for serving, if desired
- 2 teaspoons olive oil melted coconut oil, or walnut oil
- 2 teaspoons favorite spice blend suggestions: pumpkin pie spice, curry powder, harissa, or chili powder
Instructions
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Boil water: Fill a saucepan with 2 cups of water and add 2 teaspoons of salt. Bring to a boil.
- Clean seeds: Scoop pumpkin seeds and place them in a bowl of cold water. Swish to separate from pulp. Skim clean seeds off the top.
- Simmer: Add cleaned seeds to the boiling salted water. Simmer for 5 minutes.
- Dry: Drain seeds and remove any remaining pulp. Pat seeds dry thoroughly using dishcloths.
- Season: Transfer seeds to baking sheet. Add oil and spice blend. Toss until coated.
- Bake: Spread seeds in a single layer. Bake for 10–25 minutes (depending on seed size), stirring at least once, until golden and fragrant.
- Cool: Let cool before serving or storing.
Notes
- Storage: Store in an airtight container. Keeps at room temperature for 2 weeks or frozen for several months.
- Shells: Edible! Adds fiber. You can hull them after roasting if desired.
- Spice Ideas: Harissa, cinnamon-sugar, garlic-parmesan, taco seasoning, pumpkin spice.
Nutrition (Per 2 tbsp serving):
| Nutrient | Amount |
|---|---|
| Calories | 105 |
| Protein | 5 g |
| Carbohydrates | 2 g |
| Fiber | 1 g |
| Total Sugars | 0 g |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |