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Garlic Pumpkin Seeds Recipe

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What to do with all those pumpkin seeds guests will be scooping out at your party? This yummy, microwave-easy recipe will have folks eating 'em up by crunchy handfuls! Save a few for yourself before they're gone, suggests Iola Egle of Bella Vista, Arkansas.

This recipe is:

Quick

Diabetic Friendly

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Garlic Pumpkin Seeds Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

5 20 25

Ingredients

1 tablespoon canola oil
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
2 cups fresh pumpkin seeds

Directions

In a small bowl, combine the oil, celery salt, garlic powder and seasoned salt. Add pumpkin seeds; toss to coat. Spread a quarter of the seeds in a single layer on a microwave-safe plate. Microwave, uncovered, on high for 1 minute; stir.
Microwave 2-3 minutes longer or until seeds are crunchy and lightly browned, stirring after each minute. Repeat with remaining pumpkin seeds. Serve warm, or cool before storing in an airtight container. Yield: 2 cups.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1/4 cup equals 87 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 191 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Garlic Pumpkin Seeds in Simple & Delicious September/October 2008, p42

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Reviewed on Nov. 01, 2011 by Wacqui Jacqui

I must admit I was skeptical about making pumpkin seeds in the microwave. But I shouldn't have been because they came out delicious! In my opinion they are way better than oven baked. So light and crunchy. Thanks for the recipe, I'll be using this one again.