Wash and drain the squash seeds. In a small bowl mix 1/2 teaspoon of salt with about a teaspoon of water, stir until the salt is dissolved.

Heat a dry skillet on medium high. Add the seeds. Stir them around every minute. When they start to brown, add the peanuts. Continue stirring until slightly browned. Remove from heat. Add the salt solution and coat the seeds and peanuts. If still wet return to stove to dry.

Serve cold as a snack.