*Tip If you like, soak the scraped-out seeds in a bit of water in a small bowl 15 minutes to help remove the clinging squash flesh. Rinse seeds and pat dry. Toss with 1 tsp. neutral oil and a pinch each salt and black pepper. Spread on a small baking sheet. Bake until toasted, 10 minutes; set aside to cool. Sprinkle over squash, beans, and salad before serving.
