For My Little Pumpkins

You may find this hard to believe, but I really don't like carving pumpkins.  The innards just gross me out...which is fitting for this spooky time of the year.  Of course, my kiddos love it and we all love freshly roasted pumpkin seeds! (Which by the way are totally healthy, yummy and easy.  I'll put the directions on the bottom of this post.)
This little lunch is about all things pumpkin.  Given my aversion to sticking my hand into the gooey mess, pumpkin may be my favorite fall ingredient so we've been eating loads of pumpkin bread, donuts, muffins, pie...and then a friend shared a recipe for pumpkin bars with cream cheese frosting, and Oh My!

This little lunch was so easy to throw together and the girls loved it.  We have a little pumpkin bar, a half of an orange with a face drawn on in food safe marker, a variety of tomato's (I drew a face on one), a hard boiled egg, 4 cheese quesadillas and some little pumpkin candies.

I used my easylunchboxes, as always and my Wilton food safe pens, I packed the girls thermos with apple cider and they were in heaven...I would have packed some pumpkin seeds but they have already met their demise.

To Roast Pumpkin Seeds

Clean seeds in water, make sure all of the pulp is removed (pumpkin guts)

Oil a baking sheet and spread the seeds in an even, single layer

Sprinkle with salt (I use sea salts) you can add any other seasoning too

cook for 2 hours at 250 degrees, stirring every 15 minutes

No need to wait for them to cool, they're delicious warm!