1. Scoop out the seeds from the squash. Separate seeds from fibers and rinse. Spread them on a baking sheet, set oven to desired temperature for baking squash, and put the baking sheet with the seeds in the oven for 5 minutes while it is heating up.
2. The seeds should now be dry enough to pan-roast. Put your squash in the oven, set your timer, and get going at the seeds. Heat a small pan on medium-high heat and add the seeds.
3. Toast the seeds until they get lightly golden spots on each side and pop, moving them constantly to make sure they don't burn. Take the pan off the heat, and pour the seeds into a closed container.
4. Pour on the olive oil, salt, and garlic, and shake until everything is evenly coated. Return the seeds to the pan and put it back on the heat, toasting until they sizzle slightly and look dry.
Either munch on these nutritious seeds while the squash is finishing up, or add them on top of your meal when it's done.
I always felt like I was wasting nutrients when tossing out the seeds when I make squash, but didn't want to have them roast/dry in the oven for an hour. This is an easy way to get everything you can out of your squash.