How to roast pumpkin seeds

Nothing is more fun than carving a pumpkin :) I just love fall! I will say, though, my cheap frugal side gets a little anxious when I carve pumpkins. Carve something just for show? You mean I don't eat or preserve or use it in some way other than for my own personal enjoyment? Eeeek.

I jutify doing it by making sure I save all the little seeds for a tastey and healthy snack. A lot of people roast pumpkin seeds....everyone does it a different way. Here's how I do it:

 While you are gutting your pumpkin, put the seeds in a bowl full of water as you go. Pull off all the big chunks of goo, but don't worry about the rest of the slime- it will come off in the water.

Let the seeds soak for about an hour, then, when you are ready to bake them, pour them into a strainer and rinse well.

 Drain the seeds well. Spray a cookie sheet with non stick spray, then add your seasonings. I added 1 tsp garlic powder, 1/2 tsp red pepper flake and 1 tsp salt. Other ideas: garlic and Worcestershire sauce, cinnamon sugar, curry powder....the possibilities are endless.

Roast on 350 for about 15-20 minutes, stirring every few minutes. When the seeds start to brown, they are ready to be taken out of the oven.  Make sure the seeds are completely dry when they come out. If they still feel wet, they're not done.