Roasted Pumpkin Seeds
You will need a pumpkin. The bigger the pumpkin the greater the seed yield. Using a very sharp knife, cut the top off the pumpkin. Once the top has been lifted off, scoop out the seeds and filaments onto a plate using a large spoon. Separate the seeds from the filaments, placing them in a colander. Carry the colander to the sink and thoroughly rinse the seeds. Set aside todrain for about 10 minutes. Preheat the oven to 325, and select a cookie sheet or baking pan large enough to hold the seeds spread out in a single layer. Pour the seeds onto the selected pan and spread them out. Sprinkle them with salt. Put the pan into the preheated oven. Bake for 5 minutes and then stir the seeds. Bake for another 5 minutes and stir again. When the seeds are dry and begin to color slightly remove the pan from the oven. Cool completely on a wire rack. Scrape the seeds into a bowl and eat.