Preheat oven to 400°F.
Separate the seeds from the pulp and rinse in a strainer. Don’t worry if it’s not perfect; the pulp will come off when you boil them.
Measure the seeds so you know how many cups you have and put them in a medium-sized pot.
Add 3 cups of water and 1.5 Tb of salt per cup of seeds.
Bring to a boil and simmer for 15 minutes. Drain.
Coat the bottom of a baking sheet with the oil and spread the seeds in a single layer. You may need a second baking sheet.
Bake 15-20 minutes, tossing once halfway through. When they turn golden, take them out immediately, as they will continue to brown when you let them rest in the pan.
Serve as-is, or toss with your favourite spices and seasonings.