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Preheat oven to 400F.
Using a large chef's knife, slice each honeynut squash in half lengthwise.
Scoop out the seeds and flesh with a spoon.
Place the squash, face side up, in a baking dish or on a lined baking sheet.
Brush the face of the squash with olive oil.
Sprinkle the garlic powder, thyme, and rosemary overtop of each squash, coating evenly.
Top with HALF of the grated parmesan, then season generously with salt and pepper.
Transfer the baking dish to the oven and bake for approximately 35 minutes, or until the squash is lightly browned and tender all the way through.
Remove squash from the oven and top with the remainder of the parmesan.
Serve and enjoy hot!