Preheat oven to 450 degrees.
Pierce acorn squash with a paring knife 10 times and then microwave for 4 minutes on high, until they are tender. Carefully cut each acorn squash into quarters, being careful not you burn yourself on the steam. Scoop out seeds and discard OR roast them following the roasted seeds recipe at the bottom of this post. Spray each quarter with olive oil spray (or brush with olive oil). Sprinkle with salt and pepper. Drizzle the honey over each quarter and then top with the freshly grated Parmesan cheese.
Roast in oven for ~15 minutes or until slightly bubbly and golden brown. Serve warm.