- Scoop seeds out of squash into a colander (the norm when roasting squash)
- Rinse the seeds removing all pulp
- Spread on a paper-towel on a plate in a single layer to allow to dry for 2-3 days in warm place
- Note: no need to hull the squash seeds. Some folks find pumpkin seed hulls tough and inedible. The squash seeds are lighter and edible.
1 cup seeds: 285 calories, 12grams of protein, 12% of your RDA of iron, 34g Carbs, 12g Fat, 4% of your calcium. Of course, add about 120 calories for the oil they are roasted in. This is still tremendously good nutrition.
I'll never compost another squash seed again.