. Combine parsley and next 4 ingredients in a small bowl.
. Cut squash in half lengthwise. Discard seeds and membranes. Cut each half lengthwise into 4 wedges. Place wedges, cut sides up, in a large roasting pan. Coat squash with cooking spray; top with parsley mixture. Bake at 450° for 24 minutes, turning squash after 12 minutes.