- 1). Cut around the stem of the pumpkin with a sharp knife, cutting through the entire thickness of the skin. Cut a hole large enough to allow you to maneuver a slotted metal spoon inside the pumpkin. Alternatively, cut the pumpkin in half to allow easier access to the seeds.
- 2). Insert the slotted metal spoon inside the pumpkin and scoop out the seeds. Separate the seeds from the pumpkin pulp.
- 3). Place the seeds in a colander and rinse them several times with cool water. Dry the seeds on paper towels.
- 4). Heat the oven to 375 degrees Fahrenheit. Place the seeds in a single layer on an aluminum cookie sheet.
- 5). Bake the seeds for 30 minutes. Turn them every 10 minutes to prevent them from burning.
- 6). Allow the seeds to cool completely before feeding to your parrot. Store them in an airtight container.
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