ROASTED PUMPKIN SEEDS
If you haven't roasted pumpkin seeds before I would definately recommend it. It is so easy and makes a great snack. Plus if you are going to take the time to gut the pumpkins anyway you might as well make use of the filling.
Pumpkin Seeds from 1 or more pumpkins
Separate seeds from the pumpkin filling. Rinse and drain the seeds. Coat lightly with olive oil. You can do this easily by putting the seeds in a bowl, adding a teaspoon or two of olive oil and stirring. Spread the seeds in a single layer on a cookie sheet coated with non-stick spray. Salt the seeds to your taste. Roast in oven at 300 degrees for 30-45 minutes, stirring every 10 minutes. Seeds are finished when lightly toasted brown.
Depending on your oven and pan the cooking times may vary. I did two pans at once and the darker one was done about 15 minutes sooner than the lighter pan.