** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut uncooked squash in half and scoop out seeds.
2. Clean pulp and strings off the seeds in a colander under running water.
3. Set the seeds on a towel to dry. Preheat oven to 350 deg.
4. The seeds in a small bowl. Either melt margarine and pour onto seeds or put solid margarine into bowl and mix with you hands (my preferred method).
5. Spread seeds evenly on a cookie sheet. Place in oven and cook 10 minutes or until just starts to turn brown.
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Dietary Notes:
This recipe is low-sodium with 10.25mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with
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