Preheat the oven to 140 C. Line a baking tray with baking paper or foil.
After removing the seeds from the pumpkin, rinse with water, and remove any strings and bits of flesh. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking tray.
Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking tray before serving.
I have tons of spaghetti squash and decided to use the seeds in this recipe. They turned out great! Has a taste & smell of popcorn. Being type 2 diabetic, it is a great snack food. Could not believe how many vitamins and minerals this snack has. It has to be one of the most nutritional foods around! - 29 Sep 2008
These were great. A rich nutty taste and so healthy. My kids loved them... - 29 Sep 2008
I used PAM cooking spray instead of the olive oil and it came out just fine. Really good! - 29 Sep 2008