Roasted Pumpkin Seeds

Just because Oct. 31st has passed does not mean that the time for eating pumpkin is through (esp. you American friends of mine with your Thanksgiving coming up!). Roasted pumpkin seeds are an easy, healthy snack that are so tasty.

Here's what you do:

As you scoop out the 'pumpkin guts', comb through with your fingers to lift the seeds out (they come out pretty easy).  Set them in a bowl of water and allow them to soak to help clean them off.
Rinse the seeds, take off any remaining bits of orange.
Spray a baking sheet with non-stick spray (I know we are going to use a little oil later, but this part helps too).
Spread the seeds over the baking sheet.
Drizzle with a little bit of olive oil (don't drench them)
Sprinkle with a little bit of salt.
Bake at 300* for half an hour-45 minutes - check every so often to flip them so they don't catch and burn.
Set the seeds in a bowl lined with paper towel (this will blot off any excess oil)

*I like the basic olive oil and salt, but you can have fun with other seasonings too, like garlic powder, cayenne, season salt, onion powder, or mixed seasonings (Cajun, Tex-Mex etc).