- 3 cups fresh pumpkin or squash seeds, washed and drained
- 1/4 cup vegetable oil
- 1/4 to 1/3 cup ranch salad dressing mix
- In a large skillet, saute seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15x10x1-in. baking pan. Sprinkle with salad dressing mix; stir to coat. Spread in a single layer. Bake at 325° for 10-15 minutes or until crisp. Store in an airtight container for up to 3 weeks.
1/4 cup: 350 calories, 23g fat (4g saturated fat), 0 cholesterol, 481mg sodium, 29g carbohydrate (0 sugars, 9g fiber), 9g protein.