Carving pumpkins isn't an easy job. It's messy, and you have to wash your hands constantly.
The most disgusting part is pulling out the stringy insides. The process was so messy that we got our neighbor to give us a hand. (Thank you, Annie T.)
We cleaned off these seeds but you can still see the gloppy, orange pumpkin guts.
But when boiled and then roasted, pumpkin seeds are crunchy, chewy, salty and delicious.
Roasted Pumpkin Seeds
adapted from recipes on Internet
As many seeds as you can scoop out
Preheat oven to 400 degrees F.
Put 2 cups of water and 1 teaspoon of salt in a pot for every 1/2 cup of pumpkin seeds.
Boil the mixture and then simmer for 10 minutes. Drain the seeds.
Place 1 tablespoon of olive oil on a cookie sheet. Spread out seeds and bake on top rack for 15-20 minutes.