Pumpkins and Spice: Spiced Pumpkin Seeds

@Marilyn J Waggoner It seems to be a matter of personal preference: the hulls are edible, but many people shell them because they don’t like the texture. Also, because it’s difficult to husk the seeds when they are uncooked, the only way to get the spices on the inner nut would be to toss it in the spice mixture after it has been baked or boiled and shelled. Alternatively, some people shell the seeds with their teeth, which probably means they get the taste of the spices anyway. There are also species of pumpkins that have hull-less seeds, but the flesh of the pumpkin itself is often less tasty, and the seeds can go bad in as little as 2 days. Thanks for reading The Herb Companion!

So much better if you soak the seeds in salted water first, before baking. The seeds come out all savory and yummy with just the right amount of salt. Use roughly a quart of water for every cup of seeds. Bring water to a boil, add about a tablespoon kosher salt to the boiling water, and then add your seeds. Simmer about 10 minutes, then strain. Blot dry on a towel, place in a bowl and toss with 1 Tablespoon oil for every cup of seeds. (adding a teaspoon of Worcestershire Sauce is great too) Add your favorite dry seasonings (watch the salt!) and then bake in a preheated 350 degree oven till all brown and scrumptious, stirring occasionally. Now, if you don't tell anyone you made them, you can eat them all yourself before anyone notices. You have to open the windows to air out the house though, else they'll know something wonderful has been happening in the kitchen and want to know what it was.

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Thank you for the recipe for spiced pumpkin seeds. I have always wanted to know whether it is good to eat the tough shell surrounding the pumpkin seed, or if one is required to remove it before eating that delectable morsel inside? If so, how does the flavor on the OUTSIDE of the seed get to the nugget of goodness on the inside? I welcome any responses & feedback - thank you!