Heat oven to 450 degrees F. Coat baking pan with nonstick vegetable-oil cooking spray.
Peel squash with vegetable peeler. Cut squash in half lengthwise; scoop out seeds. Place halves, cut side down, on cutting board. Cut into 1-inch-thick slices. Place in large bowl. Add oil; toss to coat. Sprinkle the salt, thyme, rosemary and pepper over the slices; toss to evenly coat. Arrange in pan in a single layer.
Roast in 450 degree F oven for 30 minutes or until the squash is fork-tender. (Can be made ahead and reheated.) Makes 6 servings.
