It's pumpkin carving season, but don't toss the seeds... eat them!

Friday, October 24, 2014


While it can be a little tedious, roasting pumpkin seeds is simple. Start by picking out a nice-sized pumpkin, in hopes that it will give you lots of seeds. Then take your prized pumpkin home and get to carving!

Start by cutting around the stem of the pumpkin. If you're going to be making a Jack-O-Lantern, be sure to cut the top with your knife at an angle, with the tip pointed towards the center of the pumpkin (where the stem is). By cutting at an angle, you'll be creating a pumpkin top that won't fall inside the pumpkin.

:: pumpkin

:: Drizzle of olive oil

:: Salt & pepper to taste


  • Carve top off of pumpkin.
  • Using a large spoon, scrape insides of pumpkin, removing pulp and seeds to a bowl.
  • Pick out seeds from pumpkin pulp, placing seeds in a separate dish.
  • Rinse any remaining pulp off of seeds.
  • Preheat oven to 375°F.
  • Spread seeds on paper towel to dry, then pat dry with additional paper towel.
  • Spread dried seeds on baking sheet and drizzle with oil, mixing seeds to evenly coat with oil. Season to taste with salt and pepper.
  • Bake for 25-30 minutes until lightly golden brown.
  • Let cool and serve!

About Mamas Spot

We are a family of four that left it all behind to go travel the world. No, literally we left it all. We sold all of our possessions, packed what we could into four suitcases and said goodbye to suburban life. All we own is now pulled behind us as we travel to new and exciting destinations. Showing our kids the world and teaching them about new cultures, food, and ways of life is now our 9-5.

We love watching our kids learn, and learning along side them. Together we have now explored many new countries, visited family on the other side of the world, and made memories that will last a lifetime.

Welcome to our journey!