Roasted BBQ Pumpkin Seeds (Low-carb, THM:S)
 
 
Visit this link for baking times and temperatures, as well as other flavor suggestions: http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-seeds-recipe.html
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Ingredients
  • 2 medium-sized pumpkins, washed
  • 2 T olive oil
  • ½ tsp. garlic powder
  • 1 T Worcestershire sauce
  • ½ tsp. chili powder
  • ¼ tsp. paprika
  • 5 drops Liquid Smoke
  • 1 tsp. blackstrap molasses
  • ½ tsp. hot sauce
  • Sweetener, optional (I forgot it, but I think a doonk or two of THM Pure Stevia Extract Powder would add a nice dimension)
  • Salt
Instructions
  1. Cut pumpkins open and scrape out the seeds into a colander. Use your fingers to clean the seeds under cold running water (this is the easiest way, in my opinion) until all the pumpkin guts are gone. Shake the pumpkin seeds dry.
  2. Spray two cookie sheets with cooking spray. Layer the pumpkin seeds on the sheets. Bake (see link for baking time and temperature).
  3. While the pumpkin seeds are baking, combine the sauce ingredients together in a bowl (except for the salt). When the pumpkin seeds are done baking for the first time, stir them into the sauce until coated. Spread the pumpkin seeds onto the cookie sheets again, sprinkle with salt, and bake for the second amount of time.
  4. Let the pumpkin seeds cool completely, then store in a covered container at room temperature (at least that's what I did; they would probably do well in the fridge, too, especially if you're keeping them for longer than a day or two).
  5. To preserve the rest of the pumpkin, cut it into chunks (I cut each of my pumpkins into eighths) and put it in a roaster. Add an inch of water in the bottom and cover with tinfoil. Bake at 350 degrees F for approximately 90 minutes or until mostly soft. Allow to cool, then scrape it out of the rind and freeze the flesh in Ziplock bags.
Notes
The seeds are still a bit on the wet side after they're done baking. They are very good, but not quite what I was expecting. I would suggest maybe putting them under the broiler for a little bit (watching *very* carefully) or letting them roast awhile longer if you want a drier result.
Recipe by Briana Thomas at https://www.briana-thomas.com/roasted-bbq-pumpkin-seeds/