1 acorn squash (about 1 1/2 lb)
2 tablespoons olive oil
1/4 cup parmesan cheese, grated
1 teaspoon garlic powder
salt and pepper, to taste
Preheat oven to 400F. Line a baking sheet with parchment paper. Set aside.
Wash the outside of the acorn squash. Cut the squash in half, remove the seeds with a spoon. Lay one half of the acorn squash cut side down and slice the squash into 1/2 circle shaped pieces, about 1″ thick. Repeat with the other acorn squash half.
Add to a large mixing bowl and toss with the olive oil, garlic powder, salt and pepper. Lay the acorn squash slices out on the prepared baking sheet and sprinkle with the parmesan cheese.
Bake 30 minutes until tender and cheese is golden.