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Curried Squash Seeds
Posted By Shelby Kinnaird On December 5, 2012 @ 5:15 pm In Appetizers & Snacks | 2 Comments
The Grillmaster and I recently visited the famous farmers’ market in Carrboro, North Carolina . Among the many things we purchased was a 12 pound globe that looked like a pumpkin but had the coloring of a butternut squash. Inside, the bright orange flesh was stringy like a spaghetti squash when cooked. Neither of us can remember what the farmer called this squash, but I think it started with a “n” and had three or four letters. If any gardeners out there know this squash’s name, please let me know.
Use your favorite curry in this recipe. We decided we wanted a little bit of heat, so we used a Harissa blend  from Savory Spice Shop. If your spice mixture contains a lot of sodium, you may want to skip the Kosher salt.
Roasted squash or pumpkin seeds make a great low-calorie, low-carb snack.
1 egg white
1 tablespoon curry blend, divided
1/4 teaspoon Kosher salt
1 cup squash or pumpkin seeds
Preheat oven to 375°F.
Whisk together egg white, 2-1/2 teaspoons curry powder and salt. Add pumpkin seeds and mix well. Strain to remove excess liquid, then place the seeds in a single layer on a baking sheet.
Roast for about 7 minutes, stir, then roast for another 5 minutes or so until the seeds are crisp. Sprinkle with remaining 1/2 teaspoon curry powder as soon as the seeds come out of the oven.
Makes 8 servings
Per serving (about 2 tablespoons): 40 calories, 2g fat (0g sat), 0mg cholesterol, 81mg sodium, 5g carb, 0g fiber, 0g sugar, 2g protein
Nutritional Analysis: Curried Pumpkin Seeds are very low in Cholesterol and are a good source of Protein, Magnesium and Zinc. (Source: nutritiondata.com)
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 farmers’ market in Carrboro, North Carolina: http://www.carrborofarmersmarket.com/
 squash soup: http://www.diabeticfoodie.com/2010/02/delicious-buttercup-squash/
 Harissa blend: http://www.savoryspiceshop.com/blends/harissa.html
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