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Toasted Pumpkin & Squash Seeds

A healthy, keto-friendly snack perfect for using up leftovers after carving. Enjoy the crunch!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cuisine American
Servings 4 servings
Calories 180 kcal

Equipment

  • Baking Sheet
  • Colander

Ingredients
  

  • 1 cup pumpkin and/or squash seeds
  • 1 tbsp coconut oil melted
  • 1/4 tsp herbamare (or flavored sea salt)

Instructions
 

  • Preheat your oven to 325°F.
  • Rinse the seeds in a colander – a little leftover pumpkin “guts” is totally fine.
  • Pat the seeds dry, then spread them onto a baking sheet.
  • Melt the coconut oil (about 45 seconds in the microwave).
  • Drizzle the oil over the seeds, sprinkle with herbamare, and stir well.
  • Bake for 25 minutes, stirring once halfway through, until golden and crisp.

Notes

Nutritional Information (per serving): Calories: 180 | Total Carbs: 4g | Net Carbs: 2g | Fats: 15g | Protein: 8g
#HalloweenCrunch #HealthyPumpkinSeeds #SpookySnack #KetoFriendly
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