Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Using a sharp knife, slice the acorn squash in half from tip to stem, then scoop out and discard the seeds and stringy bits with a large spoon.

Place the squash halves cut-side up on the prepared pan, drizzle with olive oil, sprinkle with salt, and rub the oil into the cut sides before flipping them cut-side down.

Bake for 30-45 minutes, or until the squash is easily pierced with a fork; serve warm with desired toppings.