My favorite thing about halloween is the pumpkins! I love painting them, carving them and taking the seeds out to make yummy, delicious pumpkin seeds! Not only do they taste good, those little seeds are nutritional powerhouses.
Pumpkin seeds are a good source of the minerals zinc and magnesium. Zinc is important for cell growth and division, sleep, mood, immunity, insulin regulation, and skin and eye health among other things. Magnesium helps with physiological functions such as proper bone and tooth formation, pumping of your heart, synthesis of RNA & DNA, and bowel function. Pumpkin seeds are rich in antioxidants and healthy fats that may provide benefits for liver and heart health. Pumpkin seeds are a good source of fiber and protein. While they contain a high amount of fat, it is mono-unsaturated, which helps lower bad LDL cholesterol and increases good HDL cholesterol in the blood. The high fat content makes them high in calories, so when consuming, as with everything, use moderation. The health benefits are so great so go ahead and have some for a snack or add them to your salad. They are so easy to make, so if you have some pumpkins lying around, go ahead and cook up some pumpkin seeds!
Next I rinsed them off in a colander. Then I put them on the stove in a pan of water and salt. I let it come to a boil then let simmer, uncovered, for about 10 minutes. This helps to get all of the pumpkin guts off.
Once seeds were done I drained water out in a colander, put tinfoil on a pan and spread a little olive oil on it and spread a layer of the seeds on top. I sprinkled a very little amount of salt and baked them at 350 degrees F for 20-25 minutes (until golden brown). Let cool and eat (in moderation!).