1. Cut the squash in half. 2. Clean out the seeds, peel and slice to about ¼ inch thickness. You can leave them like this, or chop them as I did in the photo at the top of this post. 3. Lay out the individual pieces on a baking sheet lined with parchment paper. 4. Coat the squash with 2 teaspoons of extra virgin olive oil. Then liberally sprinkle the herbs and spices over the squash. 5. Bake at 350 degrees F. until soft (about 30 minutes). This recipe makes approximately 2 cups of cooked squash.  Pre portion in 1 cup servings to equate to 2 servings of vegetables on IHC plan.