Toast Some Seedlings

Nothing kicks off the Halloween holiday like selecting the perfect pumpkin to hack into and subsequently set on fire outside your front door. If you were Martha Stewart you could even string the pumpkin innards around a wire form to create a sort of wreath for your door as an example to future pumpkins who dare tresspass on your property. Not having Martha's dark creativity, I usually just throw the slimey stuff away. Boring right? Well, not this year! Although I won't go so far as to create a pumpkin seedling shrine, I am planning on trying to toast the little buggers in the oven. I have read that they are very tasty and nutritious to boot. In case you care to try it out too, I have included 2 methods I got online:

Regular Toasted Seeds
Rinse seeds under cold water and pick out pulp. Place seeds in a single layer on an oiled baking sheet, stirring to coat. Sprinkle with salt and bake at 325 degrees F until toasted (about 25 min) stirring after 10 min. Store in airtight container.

Sweet Toasted Seeds
1 C. Raw pumpkin seeds rinsed and dried
6 Tbsp white sugar
1/4 tsp salt
1/2 tsp pumpkin pie spice
1 Tbsp vegetable oil

Spread seeds in single layer on baking sheet coated with non stick spray. Bake at 250 degrees F for 45 min, stirring occasionally. In large bowl, stir together 2 Tbsp of the sugar, salt, and spice. Set aside. Heat the oil in large skillet. Add the pumpkin seeds and sprinkle remaining 4 Tbsp sugar over them. Stir with wooden spoon until sugar melts. Pour seeds into the bowl with the spiced sugar and stir until coated. Cool. Store in airtight container.

Well, good luck everyone and pumpkins beware!