Pumpkin Seeds

Pumpkin Seeds
1 large pumpkin
1 tablespoon sea salt or salt substitute

Cut top of pumpkin and remove lid. Scoop out seeds and place in a large bowl. Remove as much membrane as possible and discard. Wash seeds with cold water and drain well. Sprinkle with salt while damp. Place seeds on a dry cookie sheet in a single layer. Bake in a preheated 350 degree oven for 20 minutes or until golden brown. Stir often to prevent burning around edge of pan. Remove from oven and allow to cool on pan for 5 minutes. Season with additional salt, garlic salt, cayenne pepper or your favorite spices. Yields about 2 cups seeds per 8-inch pumpkin.

Calories per 1/2 cup: 143, total fat: 6g, dietary fiber: 4g, protein: 6g, zinc: 22 percent