Low FODMAP Holiday Recipes - Spiced Pumpkin Seeds

November 10, 2016 Casa de Sante

By Jody Garlick, RD, LDN


2 cups raw pumpkin seeds (*may also use seeds from a fresh pumpkin)

1 tablespoon olive oil

4 teaspoons Casa de santé BBQ rub (may also use Casa de santé Indian Spicy Hot Seasoning or Italian Tuscan Herb Mix)


Preheat oven to 350 degrees. Place raw pumpkin seeds in a medium size bowl and add olive oil and seasoning of choice. Toss the seeds until well coated. Spread the seeds in a single layer on a large baking sheet. Roast for 20-30 minutes, stirring periodically.

*To use fresh pumpkin seeds:

Remove the seeds and pulp from a pumpkin and place in a large bowl. Rinse the seeds with cold water in a colander and remove the seeds from the stringy pulp. Spread them in a single layer on a large baking sheet and roast them at 300 degrees for 30 minutes. Then proceed with directions above to add flavor.


Jody Garlick, RD, LDN is a Registered Dietitian/Owner at South Hills Nutrition. She is an integrative and functional nutritionist specializing in digestive and autoimmune disorders.

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published