After you rinse off the pulp, let them dry overnight. Roast a single layer in the oven for 15 to 20 minutes at 165 °F. By roasting them at a lower temperature, the seeds retain more of their nutrients. They are a great source of magnesium, manganese, phosphorus, iron, copper, zinc and protein, according to the United States Department of Agriculture.
Store them in an airtight container in the fridge to keep them fresh. Eat them by themselves or add them to salads, cookie recipes and cereals.