Anytime you carve a pumpkin or squash, save the seeds! Roasted, they make the perfect snack. You could also flavor with different spices, like cinnamon for a sweet version, garlic and onion salt, or cayenne pepper. You can be creative, or stick with the basics, as I've done here :)
What (your ingredients): Seeds from squash or pumpkin 1 teaspoon olive oil Salt, to taste
How (your directions):
After slicing your squash in half, spoon the seeds and flesh into a large bowl and fill with water. Tip: the water helps you separate the seeds completely from the flesh!
Place on baking pan with olive oil.
Roast for 10 minutes at 350˚F.
Sprinkle with salt, and enjoy as a snack! Or sprinkle them over your whole roasted pumpkin when ready to serve.
Why (the science): Squash seeds are full of fiber, protein, and iron, making them a filling snack option when you hit your afternoon slump and need a pick-me-up!