Preheat oven to 375°. Cut off the top third of the garlic bulb. Remove outer layer. Place garlic on a sheet of foil. Drizzle with 1 tablespoon olive oil. Wrap in foil. Place in a shallow baking pan. Bake for 40 to 45 minutes or until soft.

Lightly spray a large rimmed baking pan with nonstick spray; set aside. Cut squash lengthwise in half. Remove seeds. Cut halves crosswise into 1-inch-thick slices.

Arrange squash slices in prepared baking pan. Drizzle with 3 tablespoons olive oil. Sprinkle with ½ tablespoons thyme and salt. Place lemon halves, cut sides down, in baking pan. Roast for 25 to 30 minutes or until squash is tender.

Peel roasted garlic cloves. Mash garlic with a fork in a small bowl. Stir in remaining ½ tablespoon thyme and juice from roasted lemon. Brush on top of roasted squash. Sprinkle with Parmesan cheese.