Pumpkin Seeds

Once a year, I get my hands dirty and separate the seeds from the pumpkin pulp.  I really hate doing that because it's a tedious, messy job.  But once a year, I feel like it's worth it.  There really is nothing like fresh roasted pumpkin seeds: so much better than the store bought salty ones we had as kids.  Roasting them is really simple and you can season them in any manner you prefer.  This is my favorite version.

Roasted Pumpkin Seeds

• Pumpkin seeds from one sugar pumpkin
• Cooking spray
• Garlic powder
• Onion powder
• Cayenne
• Sea salt

 Separate the seeds from the pumpkin pulp and place in a colander.  Rinse seeds to remove remaining pulp.  Dry on a paper towel or linen towel.  Preheat oven to 300F.  Spread seeds on a prepared cooking sheet.  Spray with cooking spray.  Sprinkle with seasonings, to taste.  Stir to coat evenly.  Roast seeds for 30 minutes; stirring every 10 minutes.  Cool and enjoy!