I got a spaghetti squash in my farm share last week, and though fairly mystified at the exotic vegetable, I knew what to do with the familiar seeds. I went through a pumpkin seed mania a few years ago. I used to buy packages of salted pumpkin seeds and eat them on long car trips, leaving a trail of shells in my wake. Far better are freshly roasted seeds.
So while the squash cooked (for a dinner of spaghetti squash with brown butter and sage) I rinsed off the seeds, patted them dry and drizzled with olive oil and salt. 25 minutes in the toaster over at 325 and they were a tasty crunchy snack.
In other recent food fun, we took some tomatoes from our share and slid slices in between grilled white eggplant, then topped with goat cheese and put back on the grill just long enough to melt the cheese. Tasty little eggplant tomato stacks! We served them with our corn from the farm share, which we had grilled in foil.