TACO PUMPKIN SEEDS
1 cup seeds from freshly cut pumpkin, washed and dried
2 tablespoons vegetable oil
1 to 2 tablespoons taco seasoning
1/4 to 1/2 teaspoon garlic salt
In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned.
Using a slotted spoon, transfer seeds to an ungreased 15x10x1-inch baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer.
Bake at 325 degrees F for 15-20 minutes or until crisp. Remove to paper towels to cool completely.
Store in all airtight container for up to 3 weeks.
Makes 1 cup
Source: Recipe booklet: Halloween Food and Fun, Taste of Home RD Specials, October 2004
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