Acorn squash, like all members of the squash family, contains a seed cavity full of edible seeds in a stringy pulp. Just cut from the squash, this mass of seeds might not appear appetizing, but with some cleaning and roasting in the oven, you can transform those pale seeds into a crunchy snack full of fiber and vitamins and lacking the sugars and added fats of other snack foods.
Cut the acorn squash in half to expose the inner seed cavity. Preheat the oven to 275 degrees F.
Scoop out the seeds with a melon baller or spoon, transferring the seeds and any stringy pulp attached to them to a bowl.
Pour water into the bowl to completely cover the seeds and swirl the seeds around in the bowl with your hand to loosen the stringy flesh adhering to the seeds.
Empty the bowl containing the water and seeds through a strainer set over the sink and pat the seeds dry with towels or paper towels.
Optionally, stir 2 tbsps. of olive oil and 2 tsps. of salt into the seeds remaining in the bowl.
Spray a baking sheet with baking (cooking) spray to coat the surface with a light nonstick coating.
Arrange the seeds on the baking sheet in a single layer and set into the oven.
Roast the acorn squash seeds for 15 to 20 minutes or until lightly browned and fragrant. Let cool completely before eating.
Eat the seeds by putting a whole seed in your mouth and cracking the shell with your teeth. Spit out the shell and chew up the kernel inside.