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Cut the acorn squash in half, remove the insides, then cut it into fry shapes.
In a bowl, mix 2-3 tbsp avocado oil, ½ tsp salt, ½ tsp black pepper, ½ tbsp smoked paprika, ½ tbsp oregano, and ½ tbsp onion powder. Toss the squash fries in the mixture until well coated.
Finely shred 2-3 oz of Pecorino or Parmesan cheese and coat the squash fries on both sides with the cheese.
Lay the coated squash fries on a baking sheet and bake at 425°F for 20 minutes. Remove, flip, and bake for another 2-5 minutes.
In a small bowl, mix 2 tbsp mayonnaise, 2 tbsp thick Greek yogurt, the zest of 1 lemon, the juice of ½ a small lemon, 1 finely minced garlic clove, 1 tsp smoked paprika, and salt to taste. Adjust the seasoning as needed.