Roasted BBQ Pumpkin Seeds (Low-carb, THM:S)

Cut pumpkins open and scrape out the seeds into a colander. Use your fingers to clean the seeds under cold running water (this is the easiest way, in my opinion) until all the pumpkin guts are gone. Shake the pumpkin seeds dry.Spray two cookie sheets with cooking spray. Layer the pumpkin seeds on the sheets. Bake (see link for baking time and temperature).While the pumpkin seeds are baking, combine the sauce ingredients together in a bowl (except for the salt). When the pumpkin seeds are done baking for the first time, stir them into the sauce until coated. Spread the pumpkin seeds onto the cookie sheets again, sprinkle with salt, and bake for the second amount of time.Let the pumpkin seeds cool completely, then store in a covered container at room temperature (at least that's what I did; they would probably do well in the fridge, too, especially if you're keeping them for longer than a day or two).To preserve the rest of the pumpkin, cut it into chunks (I cut each of my pumpkins into eighths) and put it in a roaster. Add an inch of water in the bottom and cover with tinfoil. Bake at 350 degrees F for approximately 90 minutes or until mostly soft. Allow to cool, then scrape it out of the rind and freeze the flesh in Ziplock bags.