Place cut squash in medium-large bowl with olive oil. Stir or toss to coat. Add salt, pepper, garlic powder, onion powder, oregano, basil, and thyme. Add a large pinch of grated parmesan. Stir or toss until evenly coated.
Line a medium sized baking dish (I use glass) with aluminum foil. This will greatly help with your clean up. Lightly grease (or spray with a cooking spray) foil and pour seasoned squash into dish. Bake in preheated oven for 30-40 minutes, or until squash is tender. Top with desired amount of mozzerella and parmesan cheeses about 5 minutes before removal from oven. Serve Hot.