One of my favorite things about cooking squash is the tasty little bonus of roasted seeds! Rich in iron, protein, magnesium, and copper, these seeds really hit the spot when you're looking for a savory and salty yet healthy snack.
After removing the seeds and stringy-ness from the inside of the squash, place the seeds in a bowl filled with water.
Pre-heat oven to 350 degrees F. Remove the strings from the seeds and rinse.
Bring about 4 cups of water to a boil in a medium saucepan with 2 tsp. salt.
Boil the squash seeds for 10 minutes. Drain.
In a small bowl put 1-2 Tbsp. olive oil (or canola) along with some garlic powder and salt (3/4 tsp.), or to taste. Toss the seeds in oil mixture. Place seeds in a single layer on baking sheet lined with parchment paper. Bake for 13-15 minutes.
