Seasoned Pumpkin Seeds
2 C. pumpkin seeds (or winter squash seeds bake up nicely too)
2 T. margarine
2 tsp. Worcestershire
1 tsp. salt
Clean and rinse the seeds. Cover in water and bring to a boil for 10 minutes. Drain. Mix margarine, Worcestershire sauce and salt in saucepan. Add seeds and coat well. Coat cookie sheet with cooking spray and spread seeds evenly. Bake at 350 until seeds darken and seem crisp.... maybe about 30 minutes. Stir occasionally. Just keep checking them every 10 minutes until they look and crunch the way you like them. Cool slightly before eating - they're HOT! Keep leftovers in an airtight container.