I have never eaten squash or pumokin seeds. Today I roasted a butterCUP squash for the first time. So much better than acorn and butternut....matter of fact, it didn't even need salt or pepper, much less butter. It was excellent as is. The seeds are larger and plumper than I've seen before, so I painstakingly wiped the goop off and will roast them. Currently they are soaking in salt water because it seems that the hull may be thicker than on other varieties. Really not sure, just a hunch.
Should these be eaten hull and all, or just the meats? I had diverticulitis once, but I have not avoided seeds or nuts. (Reading up on the condition, I noted differing opinions on how much roughage should be eaten by patients, and was persuaded by the argument that the most important thing is to keep the lower GI tract moving at a good pace. Also, I have other medical issues for which high fiber intake is recommended.) I didn't go near popcorn for a couple of years after the attack, but resumed eating it a year ago. I'd just like to know, before I try the roasted seeds, if they present a higher risk than the seeds (sesame, cucumber, berries, etc) and nuts (almond, pecan, walnut, peanut, shelled pistachio) that I have been consuming all along.