PUMPKIN SEEDS

'Tis the season for digging goop out of gourds... and baking up some pumpkin seeds in the process!  I had never tried pumpkin seeds until about three years ago.  I finally decided to see what all the hubbub was about, and let me tell you... they are delicious!  They remind me of popcorn:  they taste like it, and even better, they leave you with that I-need-to-floss-my-teeth feeling.  

PUMPKIN SEEDS

De-goop a pumpkin, carefully removing the seeds and putting them all in a bowl.  Fill the bowl with water - this will allow any excess goop (this is so scientific-sounding) to come off of the seeds.  Lay the seeds out and dry them.  

On a foil-covered baking sheet, spread out the pumpkin seeds and coat with oil (I use canola or olive oil).  Mix the seeds and oil so that all of them are evenly coated; make sure that the oil also coats the foil, so they come up after you bake 'em!

I like to season my pumpkin seeds with season salt.  Feel free to just use salt or any other seasoning you'd like.  Bake them at 325 degrees for 25 minutes.  Delish!