Garlic Pumpkin Seeds Recipe

5 7 9
Garlic Pumpkin Seeds Recipe
Garlic Pumpkin Seeds Recipe photo by Taste of Home
Publisher Photo

Garlic Pumpkin Seeds Recipe

Read Reviews
5 7 9
Publisher Photo
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.
Recommended: Our Best Fall Recipes
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

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

  • 1 tablespoon canola oil
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 2 cups fresh pumpkin seeds
  1. 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.
  2. 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.
Originally published as Garlic Pumpkin Seeds in Simple & Delicious September/October 2008, p42

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Reviews forGarlic Pumpkin Seeds

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rmcunham1 User ID: 7053365 218982
Reviewed Jan. 27, 2015

"I believe the nutritional information is off by quite a bit. When I calculate it comes to 185 calories for 1/4 cup. Taste is great though!!"

MY REVIEW
Queenlalisa User ID: 15400 89532
Reviewed Oct. 21, 2013

"They turned out better than I thought they would in the microwave."

MY REVIEW
Wacqui Jacqui User ID: 5878538 174339
Reviewed Nov. 1, 2011

"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."

MY REVIEW
kerschc User ID: 2601335 210019
Reviewed Nov. 1, 2011

"Tastes great and easy! What's not to like."

MY REVIEW
audrarhoades User ID: 3308448 114292
Reviewed Oct. 28, 2010

"I have tried to use pumpkin seeds, The hull is so hard, how does a person remove the hull ???"

MY REVIEW
karieschneck User ID: 5357931 158074
Reviewed Oct. 25, 2010

"Such an easy recipe. My co-workers couldn't keep their hands off of them. Would make it again for sure."

MY REVIEW
lilbitandme User ID: 2878519 210018
Reviewed Oct. 3, 2009

"Never tried it in a micro...Instead of seasoned salt, I used Cajun seasonings...we like it with a "kick"! Came out GREAT! Thanks!!"

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