Sep 19 2008
Pumpkin seeds are a healthy, crunchy Halloween treat
Pumpkin Seeds
This year, instead of throwing your pumpkin seeds away, roast them for a crunchy treat that’s low in fat and full of heart healthy goodness.
Roasted Pumpkin Seeds Recipe
Toss 1 1/2 cups (375 mL) of cleaned, unshelled pumpkin seeds with 2 tsp melted Becel with Bertolli olive oil margarine.
Add a dash of salt or other seasoning of your choice – such as black pepper, garlic powder or paprika.
Bake at 350° F (175° C) on a baking sheet for about 45 minutes. Cool and serve with a bowl for the discarded shells.
Olive oil is high in beneficial monounsaturated fat, contains polyunsaturated fat and is low in harmful saturated and trans fat. Find ways to incorporate this winning ingredient into your repertoire online at www.loveyourheart.ca.