When you remove the seeds from your acorn squash, place them in a colander. Run the seeds under water and remove the pulp from the seeds.
Rinse the acorn squash seeds in a colander to separate the pulp from the seeds
Pat the seeds dry or place them on a towel and allow them to air-dry overnight.
Preheat oven to 300 degrees.
Place acorn squash seeds on a cookie sheet.
Pour 1 teaspoon oil over the squash seeds and toss to coat.
Sprinkle 1 teaspoon of your favorite spices over the acorn squash seeds and toss to evenly coat.
Spread the acorn squash seeds evenly over a cookie sheet. Roast for 15 minutes or until the seeds are brown and crunchy.