Welcome to “Mia in the Kitchen,” a cooking series where our staff writer Mia Zarrella shares her favorite recipes.
Fact: Fall is the greatest season. Okay, maybe that’s an opinion, but fall does have some of the greatest recipes. The one recipe that reigns supreme in my book? Pumpkin seeds. After all, how many recipes also double as an autumn activity!? That’s right — you can carve your pumpkin and eat it too.
Ingredients:
1 pumpkin
Salt
Pepper
Garlic powder
Paprika
Olive oil for drizzling
Credit: Mia Zarrella
Directions:
Preheat oven to 350°F
Remove the seeds from the pumpkin, rinse, clean and dry them. (Watch out, this part gets messy!)
Separate and spread the seeds evenly on a lightly greased cookie sheet for even roasting.
Season with a drizzle of olive oil and a heavy sprinkle of salt, garlic powder, paprika, and black pepper.
Bake for about 12 to 15 minutes, tossing the seeds every 5 minutes for even browning.
When the seeds turn golden brown, they are ready!
Looking for more recipes? Click here for my bucatini puttanesca, my dairy-free Caesar salad and my one-pan GF chicken parm.
By Mia Zarrella, Staff Writer
