Hey, how about them roasted pumpkin seeds? Mmmmm-MM!! Here's a couple of
recipes I found...first your basic "how-to" and then some pretty yummy
sounding variations to try out:

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Roasting Pumpkin Seeds

Preheat oven to 300.
Combine 1 T oil or melted butter plus ½ t salt per cup of seeds. If you
like, you can add other spices like pepper, paprika, and/or garlic.
Toss seeds with oil mixture until well coated.
Spread evenly on a cookie sheet.
Bake until golden, about 30 minutes, stirring occasionally.
Let cool on paper towels.


Spicy Roasted Pumpkin Seeds
Ingredients:

pumpkin seeds (well DUH....)
olive oil
salt
cayenne pepper
cumin

Directions:
Separate the seeds from the stringy pumpkin guts, rinse well and dry with
paper towels.
For each 2 cups of pumpkin seeds, mix in a bowl: 2 TB olive oil, 1 tsp
cayenne pepper, 1/2 tsp cumin and 1 tsp salt.
Add seeds to bowl and toss to coat evenly.
Then spread out on a baking sheet. Roast in an oven preheated to 350°F
(175°C) for 30 minutes or until golden brown. Stir the seeds every 10
minutes or so during the roasting so that they will cook evenly.

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Garlic Roast Pumpkin Seeds

Wash the seeds and pat them dry.
Soak for about an hour in soy sauce or Worcestershire sauce (you might want
to try a batch of each just to see which you like better).
Sprinkle w/ garlic powder if desired
roast on cookie sheet @ low heat 225-250°. After 1/2 hr, turn the seeds over
and continue roasting for another 1/2 - 1 hr. Test by biting into one -
they're done when they're crunchy.

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Pan Roasted Pumpkin seeds

Ingredients:
pumpkin seeds, cleaned, washed
Vegetable oil, olive oil or cooking spray
salt, plain, iodized or sea salt

Pan-roast by placing the pumpkin seeds in a hot cast-iron skillet until they
puff up (stir constantly so they don't get too dark or burn). A minute or so
after that, they start shaking and spinning, like popcorn popping. This is
the sign they're almost done. Take the skillet off the stove and place on a
cool area. Drizzle with a little olive oil and sprinkle with sea salt. Allow
the pumpkin seeds to cool before eating, then chow down.