Diabetes-Friendly Recipes
Toasted Pumpkin Seeds
(makes 8 servings)
| 2 | cups (128 g) pumpkin seeds, scooped from a fresh pumpkin |
| 2 | tablespoons (30 ml) canola oil |
| salt (optional) |
- Rinse, removing all pulp and strings. Spread seeds in a single layer on a large baking sheet. Let air-dry for at least 3 hours.
- Preheat oven to 375°F (°C), Gas Mark ?.
- Drizzle the oil over the seeds and lightly sprinkle with salt (if using). Toss and again spread out in a single layer. Bake for 15 to 20 minutes, until lightly browned and toasted. Hull like sunflower seeds to eat.
| Per serving: | 217 calories (75% calories from fat), 9 g protein, 19 g total fat (3.2 g saturated fat), 6 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 6 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate, 3 fat |
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