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Taco Pumpkin Seeds Recipe

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Here is a hot idea from the CW test kitchen - toast seeds from a freshly cut pumpkin in taco seasoning and a bit of garlic salt. The combination packs a tasty punch!

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8 Servings
Prep: 15 min. Bake: 15 min. + cooling

Ingredients

1 cup seeds from freshly cut pumpkin, washed and dried
2 tablespoons vegetable oil
1 to 2 tablespoons taco seasoning
1/4 to 1/2 teaspoon garlic salt

Directions

In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer. Bake at 325° for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks. Yield: 1 cup.

Nutrition Facts: 1 serving (2 tablespoons) equals 70 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 161 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein.

Taco Pumpkin Seeds published in Country Woman September/October 1999, p40

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Reviews for Taco Pumpkin Seeds (1)