Roasted Garlic & Paprika Pumpkin Seeds

The Pumpkin seed, or pepita, the spanish culinary term for the delicious little wonders that we rescue out of the gooey bowels of our pumpkins every year, are a great nutritious snack. At 285 calories, 2.3 grams of saturated fat, and 12 grams of fiber per cup, they are a bit of a high energy commodity.



2-4 cups of pumpkin seeds

1 tsp. garlic power

1 tsp. paprika

To prepare them: scoop them out of the pumpkin, and allow to soak for a few hours. Then, run them under water in a strainer until all traces of orange pumpkin matter have been removed. Spread them out over an absorbent towel, and allow to dry overnight.

Once they have completely dried, spread them over a cookie sheet. Sprinkle the garlic powder and paprika evenly over the seeds, and bake in an oven for 20-30 minutes at 425 degrees fahrenheit.

Remove from the oven and allow to cool, then enjoy!


Make your day great,



About runningyourbody

I am a Doctor of Physical Therapy (DPT), Certified Pilates instructor, and runner with celiac disease. I am passionate about educating people on running, pilates, and women’s health topics. I am trained in the treatment of pelvic floor dysfunction, as well as pre and post partum impairments. In my free time I can be found anywhere outside. I enjoy training for races with friends, cooking gluten free meals, and traveling with my husband. My goal is to share information with you in a lighthearted and enjoyable forum. I am always contributing fun and interesting posts on my blog. Feel free to check it out @
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One Response to Roasted Garlic & Paprika Pumpkin Seeds

  1. Debbie Centoni says:

    Yummy. Thank you

    Sent from my iPhone


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