After cleaning the squash, transfer seeds and pulp to a bowl and fill it to the top with cold water.
Swish them around until the seeds and pulp separate – if there’s some attached to seeds, separate with fingers.
Transfer the seeds onto a paper towel, spreading them out in a single layer. Pat them dry if needed.
After a couple hours, transfer them onto a clean dish towel, spreading them out into a single layer and let them dry for another 2 hours.
Preheat oven to 300ºF and line a baking sheet with parchment paper; set aside.
When the seeds are dried off, drop them into a bowl and drizzle on some grapeseed oil or any other flavorless oil; stir to coat.
From here, use any spices of your choice, or seasoning salt.
Scoop them up onto the prepared baking sheet and spread the seeds out into a single layer.
Transfer them to the preheated oven and bake for 20 minutes or until golden brown. Allow to cool before serving.