Cut 1 acorn squash in half using a large butcher knife or cleaver. Scoop out seeds from the belly of the halved squash.
Do not rinse with water. Instead, separate the seeds from one another, removing all of the stringy material tying them together.
On a parchment-lined baking pan, spread the seeds out. Sprinkle with kosher or sea salt and drizzle with olive oil.
Bake at 325° for 20-30 minutes Remove from the oven as soon as they begin to brown.