Preheat oven to 425 degrees. Line a small baking sheet with aluminum foil or parchment paper and mist with cooking spray.

Cut the squash by first cutting it in half lengthwise. With a spoon scoop out the seeds and discard (or you can roast them like pumpkin seeds if you’d like!).

Now slice each half into 1/2 once segments. Place onto baking sheet and mist lightly with an olive oil mister, making sure to cover all sides of the squash flesh. Season with salt.

Place in oven and roast for about 20-30 minutes, turning occasionally, until squash is tender and has begun to brown.