Have extra pumpkin seeds from your latest fall recipe? Try roasting for a delightful autumn snack.
INGREDIENTS:
Seeds from 1 large pumpkin, cleaned
1 tsp Rick’s Rub Moroccan seasoning
Oil to coat
METHOD:
- Boil cleaned pumpkin seeds in water for 10 mins to cook
- Drain and allow to dry
- Preheat oven to 375F
- Coat dry pumpkin seeds with oil and toss with 1 tsp Rick’s Rub Moroccan seasoning
- Spread seasoned pumpkin seeds evenly on a baking sheet and bake in oven for 10-15 mins or until golden brown
Enjoy as a healthy, high protein snack
Serves 2
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