I have never had this kind of squash, but since I always bake my squash, I just poke a hole in them with a knife, so they don't explode in the oven, and bake them seeds and all. When they are baked, you can easily cut them and remove the seeds. Hardly any effort, an the insides stay nice and moist. I do the same with pumpkins when I want to make pies. Saves a lot of effort. I don't know if this ruins the seeds for roasting or not, I don't use them.
