Scoop out the inner pulp and separate the seeds.
Pumpkin seeds are an excellent source of potassium and magnesium, which help to maintain a healthy heart (potassium), and a calm, stable mood (magnesium). According to the CBS MoneyWatch website, "magnesium is involved in biochemical reactions that help keep bones strong and promote healthy heart rhythms and nervous system function."
Pumpkins are in season towards the end of fall, and are at their most plentiful around Halloween. The next time you grow pumpkins, or buy some to carve out and decorate the house with their grinning, candlelit faces, don't throw out the inner pulp and seeds. Pumpkin seeds are a nutrient-rich, delicious snack that can be eaten dried or roasted.
Instructions
1. Cut the pumpkin in half and scoop out the seeds and pulp with a spoon. Then separate the seeds from the pulp. Keep the two halves of the pumpkin to cook in a warming winter stew.
2. Boil the seeds in salted water. Add 2 cups of water for every 1/2 cup of seeds, and 1/2 tbsp. of salt.
3. After 10 minutes, strain the pumpkin seeds from the salted water. They will have absorbed extra minerals from the sea salt, and are now ready to be dried.
4. Coat the baking tray with olive oil.
Place the seeds in a single layer on a baking sheet that has been coated with olive oil. Do not worry about removing the outer husks---they can be eaten as long as the seeds have been prepared and dried in the correct way.
5. Oven-dried pumpkin seeds are a healthy, savoury snack.
Bake the seeds in the oven at 375 degrees until they are golden brown, or for about 12 minutes.
6. Allow the seeds to cool before eating.
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