Preheat oven to 350°F / 180°C / Gas Mark 4
Note: Acorn squash seeds taste similar to pumpkin seeds except that the hulls on the squash seeds are smaller. Therefore they are less dry tasting than pumpkin seeds and don't get caught in your throat as easily.

Cut uncooked squash in half and scoop out seeds. Clean the pulp and strings off the seeds in a colander under running cold water. Set the seeds on paper towels in a single layer to dry.

Place the seeds in a small bowl. You can melt the margarine and pour it onto the seeds or put solid margarine into the bowl and mix with your hands to thoroughly coat the squash seeds.

Spread seeds evenly on a cookie sheet. Place in the preheated 350 F. oven and cook for 10 minutes or until the seeds start to turn brown.