You can roast the squash seeds just as you would pumpkin seeds, and use them as a snack or to add crunch to this dish. Try this quick stove top version: combine 1/4 tsp turmeric, 1/4 tsp smoked paprika, 1/4 tsp chile powder, 1/8 tsp salt in a small bowl. Heat a skillet over medium low, lightly brush on sesame oil, then add seeds. Stir occasionally for 2 minutes and then add spices. Stir occasionally for another 3-4 minutes, until seeds are puffed up and crisp, but spices not burned.