Toasted Pumpkin and Squash Seeds

Pumpkin and squash seeds are loaded with protein and fiber, and they make a terrific snack or crunchy addition to soups, stews, and salads. The process is easy.

Scoop out the seed mass of the squash or pumpkin; run under cold water. Soak the seeds for 2 to 4 hours in a bowl of cold, salted water (about half a teaspoon of coarse salt per cup of water). Rinse the seeds in a strainer and rub them between your fingers to loosen the pulp. Scatter the seeds on a towel to dry for several hours or overnight; they should be dry to the touch.