During the Halloween holiday as children we always carved pumpkins into funny little faces. My mother made no waste of the spooky holiday tradition. She would save the seeds for eating later. She would wash them up, put salt on them and roast them in the oven. We would gobble them up as fast as we could. They were a fun and delicious treat. What we didn't know was the fact that they were packed with healthy nutrients. My mother was smarter than we thought.
In both squash and pumpkin seeds are nutrients to include protien, zinc, magnesium, iron, and phosphorus. To copy my mothers snack, wash off the pulp, dry the seeds on a paper towel. Toss with a bit of olive oil and seasonings such as salt, pepper, cayenne, garlic powder, cinnamon or whatever makes you happy. Spread the seeds on parchment paper or aluminum foil on a baking sheet. Bake at 350 degrees for 15 - 20 minutes or until they start to brown. Allow to cool and enjoy!