Exercise of the day: 45 minutes on the elliptical at level 8, and heart rate between 163-174. I did 30 woodchopper core weights, a crapload of sit-ups on an exercise ball and rolled out my IT bands again whilst trying not to tear up. Will the pain EVER stop? Stupid IT bands.
I went to the pumpkin patch today to pick up a big ole gourd to butcher.
So many pumpkins!
There was a petting zoo at one end…
with a fluffy chicken-y thing. I thought this was a dog at first before I saw its head.
Turns out the pumpkins at the patch were ridiculously overpriced, and there was no haggling, so I headed home and made a fancy Kitchen Sink Salad.
Special ingredient – half of a deliciously ripe avocado! Yum, fat!
I headed to Albertson’s to pick up a reasonably priced pumpkin.
At the patch, a pumpkin this size cost $14. I got it for $5.13. Oh yeah!
GUTS!
I don’t need newspaper – I’m a pro!
I started to carve “welcome home” for my roommates who are both returning from their trips tomorrow, but got tired after “welcome.” Now I just seem accommodating and friendly to everyone.
Don’t be fooled.
I also picked up some decor gourds. See how festive I am?
I didn’t let those seeds go to waste though, don’t worry!
Spicy-Sweet Roasted Squash Seeds
Print recipe
| Serves | 2-4 |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 35 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Snack |
| Misc | Pre-preparable |
These crispy squash seeds are a perfect blend of sweet and spice, and make a wonderful snack on an autumn day, or a tasty garnish for warm soups.
Ingredients
- 2 cups rinsed squash seeds (I used butternut squash, but any type will do (ie. pumpkin, etc.))
- 1 tablespoon hot sauce
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon red chili pepper
- 1 teaspoon sugar
- 1 teaspoon sea salt
Directions
| Step 1 | |
| Preheat the oven to 325 degrees. | |
| Step 2 | |
| In a bowl, combine all the ingredients. | |
| Step 3 | |
| Spread the seeds in an even layer on a foil-covered baking sheet spritzed with olive oil. | |
| Step 4 | |
| Bake the seeds for 20-30 minutes (your preference of crisp), stirring halfway. | |
I like mine really crispy!
Store them in a tupperware and snack away! These have MAJOR bite to them, so carry a bottle of water and Kleenex!
One of my free samples! I’m on a roll!
