Pumpkin seeds make a healthy snack.
Pumpkin seeds are high in protein, omega-3 and omega-6 fatty acids. They're also high in fiber, magnesium, iron and zinc, making them a healthy snack choice. To prepare the seeds for baking, separate them from the pulp by washing them in a colander under running water. Dry them on a paper towel. For saltier seeds, soak them overnight in salted water or boil them in salted water for 10 minutes before baking. Seeds can be stored in an airtight container in the refrigerator for up to six weeks after baking.
Olive Oil
Mix one cup of pumpkin seeds with one tablespoon of olive oil, and then spread seeds out evenly in a microwave-safe baking dish. Microwave on high for two minutes and stir. Continue to cook at one-minute intervals, stirring after each, until seeds are a golden color, about seven or eight minutes total. Season the seeds with salt, seasoned salt, onion powder, garlic powder or cayenne pepper.
Butter
Soak one cup of pumpkin seeds in 1/4 cup melted butter for five minutes. Spread seeds evenly onto a foil-covered baking sheet. Sprinkle them with salt and bake in the oven at 250 degrees for five minutes.
Spice
Mix two cups of pumpkin seeds in a bowl with two tablespoons of butter, 1/2 teaspoon of salt, 1/8 teaspoon of garlic salt and two teaspoons Worcestershire sauce. Stir to coat seeds. Spread them evenly on a baking sheet and bake them for one hour at 275 degrees. Stir occasionally to keep an even coating on the seeds while they bake.
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