1 medium-sized pumpkin

Salt

Extra virgin olive oil

1. Cut a hole in pumpkin from bottom or back, reach in with an ice cream scoop or large spoon, and remove all innards.
2. Place pumpkin seeds (still covered in strings) in a colander and run under water to rinse] and separate seeds from strings. Dispose of everything but seeds.
3. In a medium saucepan, add 2 cups water and 1 tablespoon salt for every half cup of seeds. Bring seeds to a boil and let simmer for 10 minutes. Remove from heat and drain.
4. Preheat oven to 400 degrees and prepare a baking pan with nonstick spray. Spread seeds out on pan in a single layer and drizzle with olive oil.
5. Bake on top rack of oven for 5 to 20 minutes, depending on size of seeds—smaller seeds will need less time. Seeds are done when lightly browned. Remove from oven and let cool before eating.

ENJOY!