How about roasted pumpkin seeds? They’re easy, good for you and super tasty
Roasted Pumpkin Seeds
Rinse the seeds in cold water, removing the gooky strings and seeds.
Spread the seeds in a single layer on an oiled baking sheet, stirring so they are coated (or use non-stick cooking spray)
Sprinkle with salt or other seasoning (try cinnamon or italian seasoning or garlic), bake at 325F until toasted – approx. 25 min., check them midway through and stir
cool and store in an airtight container – if you don’t eat them all right out of the oven!
If you purchased a couple of those cute mini pumpkins, also called pie pumpkins, they are great roasted.
Cut in half and remove guts (roast those seeds, don’t waste them)
put 1/4 c. water in baking dish and place pumpkins cut side down
bake at 350F for 45-60 min. You’ll know they’re done when they are tender. you can tell by sticking them with a fork.
Add your favorite seasonings – butter, cinnamon, brown sugar or nothing at all.
Or make a delicious smoothie. You can use pumpkin pie filling if you don’t have any pumpkins lying around or don’t want to mess with cutting them up.
pinch of cinnamon
1/4 c. pumpkin pie filling (freeze it for a thicker smoothie)
1/2 c. almond or soy vanilla milk
2 tbsp vanilla yogurt
blend well. if you want to be decadent, crush up a few graham crackers and sprinkle on top.
P.S. feeling adventurous? add a couple of spinach leaves, up to a handful (you won’t even taste the spinach)
Happy Upcoming Halloween!