Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare the squash: Wash the acorn squash thoroughly and dry it well. Cut the squash in half lengthwise, then scoop out the seeds and stringy pulp from the center. Slice each half into 1/2-inch thick fries.

Prepare the coating: In a shallow dish, mix together the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. In another shallow dish, lightly beat the eggs to create an egg wash.

Coat the squash fries: Dip each squash fry into the egg wash, shaking off any excess, then coat it in the Parmesan mixture, pressing gently to adhere. Place the coated fries in a single layer on the prepared baking sheet.

Bake the fries: Lightly spray the coated squash fries with cooking spray or drizzle with olive oil to help them crisp up in the oven. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the fries are golden brown and crispy.

Serve hot: Once the fries are cooked to perfection, remove them from the oven and transfer them to a serving platter. Serve hot with your favorite dipping sauce, such as marinara or aioli.