Make sure you have two bowls, one for the stringy guts and another for the seeds.
Rinse them off to get all the gunky stuff off.
and bake for 30 minutes.
I think my original recipe came from Cottage Living Magazine (gosh how I miss it), although I've adapted it some over the years. I'm not sure why you boil, then bake, but that's what they said to do, so that's how I do it and they always turn out good. This time, I added chili, ground red pepper, and garlic powder to them and honestly, I didn't measure anything out. Just a little of this and a little of that, but the recipe is a basic guideline. Feel free to season to your personal taste. A few of mine, are well done, so word to the wise, check a few minutes before the timer goes off!
So when your carving your pumpkins out this fall, be sure and save the seeds and let me know how it turned out!