Pumpkin & Squash Seeds

Squash seeds toasted with coconut oil and flavored sea salt.

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 4


  • 1 cup pumpkin and or squash seeds
  • 1 tablespoon coconut oil, melted
  • ¼ teaspoon herbamare


  1. Preheat the oven to 325F
  2. Wash seeds in colander, don’t worry if there are a bit of “pumpkin guts” still on the seeds
  3. Dry seeds and place on pan
  4. Melt coconut oil in microwave for 45 seconds
  5. Pour oil over seeds, add salt, stir and pop in the oven
  6. Cook for 25minutes, stirring once

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Nutrition Information Per Serving

  • Calories: 101
  • Calories from Fat: 59
  • Total Fat: 6.5
  • Saturated Fat: 3.5 g
  • Sodium: 262 mg
  • Carbs: 8.6 g
  • Protein: 3 g