My husband, niece, and I went to the pumpkin patch yesterday. There’s nothing more fall than picking a pumpkin, going on a hayride, and going home to carve your big orange prize! While carving the pumpkin, I decided to hang onto the pumpkin seeds and roast them! After all, pumpkin seeds are low-FODMAP and full of protein!
After we picked the perfect pumpkin, we began carving! I cut open the top, and got a large spoon to get all of the pumpkin meat and seeds out. I placed them on a paper plate & then separated the seeds out into the colander to rinse.
After rinsing & drying, I added a tablespoon of coconut oil and stirred it all around. I added a little salt, and a lot of cinnamon!
I spread the seeds on a sheet of aluminum foil on a cookie sheet, and baked them in the oven on 300 degrees for 20 mins. And that’s it! You have a delicious fall inspired, low-FODMAP, dairy free, gluten free, sweet treat!
And at last, you get a jack-o-lantern!?HAPPY HALLOWEEN!
Pumpkin, eggplant, and spaghetti squash all in one dish? Sounds like fall to me! I kind of stumbled upon this one, I hope you enjoy as much…