Heat the oven to 425F degrees.

Cut the squash in half, stem to bottom.

Remove the seeds and stringy pulp.

Slice the squash in thin, moon-shaped slices.

Drizzle 1 tablespoon olive oil over a jelly roll pan (or cookie sheet).

Place the cut squash flesh side down in one layer on the cookie sheet and move is around a little to coat it with the oil.

Drizzle the top side of the squash with the remaining oil.

Bake at 425F degrees for 20-25 minutes, turning the squash over halfway through.

The squash is done when it is starting to brown (caramelize) and is tender.