Rinse seeds and separate all pulp and fiber from seeds. Let seeds dry. Spray cookie sheet with oil or coat seeds with melted butter. Spread seeds on a cookie sheet in a single layer. Sprinkle with salt or other seasoning if desired. Roast at 250 degrees F. for about an hour, stirring every 15 to 20 minutes until golden brown. Watch so they don't burn. (If the seeds are very dry, you can increase the temperature up to 300 F. and reduce the cooking time.) Let cool before eating. Seed shells are edible as well as the seed inside. Store in an airtight container at room temperature for up to three months or in the refrigerator up to one year.