Kaia had a pumpkin carving party tonight with 3 of her girlfriends. It was a lot of fun and a little chaotic 🙂 Once they got all the goop out from inside, they drew all kinds on pictures on the pumpkins. It took a minute to realize that detailed pictures couldn’t be cut out like they wanted. So, Kaia settled on a heart and some random shapes. And she cut everything out herself!
After the party, I cleaned up all the seeds and roasted them. I have always just added a little salt, but this year I decided to get a little decadent. I found a recipe on the web and tweaked it a bit:
Sweet and Salty Pumpkin Seeds:
–2 cups cleaned pumpkin seeds
–2 Tbsp. butter or coconut oil, melted
–2 Tbsp. Soy sauce/tamari
–1 Tbsp. sugar/sweetener
–1/2 tsp. Chinese 5-Spice powder
Preheat the oven to 300 degrees. Mix all ingredients in a bowl. Spread the seeds on a cookie sheet. Bake for 45 minutes, stirring every ten minutes. They turn out crispy and very yummy!
Your pumpkin seeds sound delicious. Good job, Kaia!
wow, they sound great…glad Kaia had so much fun! I have a question…do roasted pumpkin seeds get eaten whole or do you have to crack them open like sunflower seeds?
Nope, you eat them whole. The kind you get in the store are hulled, but you can still eat them with the hull… just a little more fiber 🙂