Let’s get something straight: In this context, “CIA” and “spooks” have nothing to do with spies. The CIA in question is the Culinary Institute of America, and the spooks are Halloween ghosts and goblins.

And what better treat for Halloween fans young and old than roasted pumpkin seeds. Go ahead, reach into the slimy innards of your jack-o-lantern. When these toasted treats come out of the oven, you’ll be glad you did.

Here’s the CIA’s recipe. It’s similar to the recipe given by executive chef Josh Galliano of Monarch restaurant in Maplewood, except that Galliano lets the seeds dry overnight.

And if you’d like to watch a CIA chef carve a pumpkin and roast the seeds, click here.

ROASTED PUMPKIN SEEDS

Yield: 1 1/2 cups

1 1/2 cups pumpkin seeds
2 tablespoons olive oil or nonstick cooking spray
1 teaspoon salt

Preheat oven to 325 degrees. Remove the seeds from the pulp and strings. Place in a strainer and rinse under water. Pat dry with paper towels.

Toss the dried seeds in olive oil or spray a baking sheet with cooking spray. If seeds are coated in oil, place them on a parchment-lined baking sheet. If you are using cooking spray, spray directly onto the baking sheet.

Spread the seeds out to form a single layer. Sprinkle with salt. Roast, stirring often to ensure even browning, until a pleasant aroma is apparent, approximately 25 minutes. Remove immediately and transfer to a clean pan or plate to cool.

Roasted pumpkin seeds can keep in an airtight container for a few days.

Per 1-ounce serving: 180 calories, 6g protein, 3g carbohydrate, 16g fat, 240mg sodium, no cholesterol, less than 1g fiber.