Ingredients
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aluminum foil
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1 cup butternut squash seeds or other hard squash seeds
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olive oil
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chili powder to taste
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sea salt to taste
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
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Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
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Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.
Nutrition Facts (per serving)
217 | Calories |
19g | Fat |
6g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 217 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 4g | 18% |
Sodium 89mg | 4% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 5% |
Total Sugars 0g | |
Protein 9g | 17% |
Vitamin C 1mg | 1% |
Calcium 16mg | 1% |
Iron 6mg | 34% |
Potassium 284mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.