Rinse the gooey seeds in a mesh colander to remove as much of the pumpkin pulp as possible.
Lay them out on a stack of paper towels to dry.
After they dry, mix a teaspoon each of worcestershire sauce and vegetable oil together in a bowl. Add about two cups of seeds, and sprinkle with sea salt, spike, garlic powder, brewer’s yeast, or whatever spices you like. The sky’s the limit, just sprinkle on whatever spices float your boat. Mix it all up real good and spread the seeds out on a baking sheet. Bake at 300°F for about an hour, turning frequently.
Nutrition note: pumpkin seeds are a great source of zinc. Zinc is an antioxidant mineral, not produced naturally in our bodies. Zinc is helpful in obliterating free radicals and keeping your body healthy. If you want to maximize the amount of zinc (and fiber) you get from pumpkin seeds, consume them with the shells on. The shell itself does not contain much zinc, but there is a thin layer directly beneath the shell, called the endosperm, that does. Zinc is especially concentrated in this endosperm envelope.
So spice ‘em up, roast, and enjoy... endosperm envelope and all!