This is a crunchy, delicious snack that takes a little work, but if you have kids around, this can be fun for them to join in.
Roasted Pumpkin Seeds
Slice open one pumpkin, and scoop out the seeds. Separate the seeds from the pulp, rinsing thoroughly under running water to remove as much flesh as possible.
Preheat the oven to 350°F.
Place the seeds in a bowl and sprinkle them with lots of seasoned salt, a little flavored oil, soy or Worcestershire sauce, minced fresh garlic, or any other flavoring you prefer. (Garlic salt, a little pepper, Tabasco sauce, Old Bay, Tex-Mex, or cheese-flavored popcorn seasoning are good too.) Mix well.
Grease a baking sheet with a thin film of vegetable oil. Spread the seeds out in a single layer on the baking sheet.
Bake the seeds for about 20 minutes. Then stir the seeds and sample them for doneness by taking out a few, letting them cool, and munching. Add more seasoning and roasting time, if necessary.
Tip: The seeds will continue to roast for a little while after removing them from the oven, so take them out a little ahead of the time you think they will be done.
Variation: For sweet pumpkin seeds, use sugar, cinnamon, nutmeg, ground cloves, salt, and a little honey for a sweet and salty treat.