Isn't it scary how time flies! Here we are, on the very last day of October and I'm all "Oops, I totally forgot about those pumpkin seeds I wanted to post!" I made these a while ago. Then things got busy. Busy, busy October, so much so that these weren't the only thing I blanked on. Halloween costume? Got half of it. My favorite annual outdoor Halloween party fully equipped with outdoor scary movie showings? Missed it in the frenzy of returning from our mountain getaway last week. And then there's pumpkin carving. I was so ambitious and really wanted to do a fantastic portrait of thriller-era Michael Jackson. A Michael Jackso'lantern! It was going to be great. An hour of attempting to sketch this out on my pumpkin, I gave up and went for the (much simpler) Jack Skellingto'lantern.
I remembered yesterday that I was supposed to post this one before Halloween. I got carried away in all of my Nutella madness, which I promise, I will soon follow up on.
For now, here's a fun new way for those of you who haven't yet carved your pumpkins to put your pumpkin seeds to good eating use. Enjoy and have a great Halloween!
Super Scary Halloween Curry Roasted Pumpkin Seeds!
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 8
Calories 98 kcal
Ingredients
- 1 cup fresh pumpkin seeds
- 1 tsp. soy sauce
- ½ tsp. olive oil
- 2 tsp. curry powder
Instructions
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Preheat oven to 350°F.
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Rinse and drain pumpkin seeds.
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Toss with remaining ingredients until well coated.
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Arrange in an even layer on parchment coated cookie sheet.
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Bake 6-7 minutes, or until they begin to darken.
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Remove from oven and allow to cool before digging in.
Nutrition Facts
Super Scary Halloween Curry Roasted Pumpkin Seeds!
Amount Per Serving (2 tablespoons)
Calories 98
Calories from Fat 75
% Daily Value*
Fat 8.3g13%
Saturated Fat 1.5g8%
Sodium 41mg2%
Potassium 148mg4%
Carbohydrates 3.4g1%
Fiber 0.9g4%
Sugar 0.2g0%
Protein 4.3g9%
Calcium 10mg1%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
I *almost* picked up a pumpkin at Trader Joe's today with this recipe in my mind, but I am forcing myself to wait until at least October. Sounds soooo good!