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Taco Pumpkin Seeds

Name: Taco Pumpkin Seeds
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 cup.
Cuisine: North America, Mexican
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

3 reviews

Test Kitchen Approved

Total Time

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

Makes

1 cup

Here is a hot idea from our Test Kitchen—toast seeds from a freshly cut pumpkin in taco seasoning and a bit of garlic salt. The combination packs a tasty punch! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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 15x10x1-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.

Nutrition Facts

2 tablespoons: 70 calories, 5g fat (1g saturated fat), 0 cholesterol, 161mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein.

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