1 lg. acorn squash (about 1 lb.)
1/2 tbsp. butter
4 tsp. grated Parmesan cheese
1 1/2 tbsp. dry bread crumbs

Preheat oven to 400 degrees. Coat a baking sheet or jelly roll pan with cooking spray. Cut the squash in half crosswise and scoop out the seeds with a spoon. Slice the squash into rounds 1/4" thick and arrange in a single layer on the baking sheet. Bake slices for 8 minutes, turn and bake 8 minutes longer. Remove from oven and let cool. Melt the butter in a small skillet or saucepan. In a pie pan or on a sheet of wax paper, mix together the cheese and bread crumbs. When the squash is cool enough to handle, press both sides into the cheese-bread crumb mixture. Return to the baking sheet. Drizzle the butter over the slices. Bake for 10 minutes or until squash is tender and golden brown.