Wash and dry the squash. Cut them into ½ inch wide rounds, and cut each round in half.
In a large mixing bowl, toss the squash with the olive oil, and then the seasoned salt.
Spread squash in a single layer on a baking sheet and roast for 20-30 minutes, flipping halfway through the cooking time. Squash is done when it is very easily pierced with a fork and brown around the edges.
Approximate cost/serving: I've been finding the squash for less than $2 this winter, so this ends up costing me about $1 a serving. Vegetarian/Gluten Free: This is both, and vegan as well. Just make sure, if you're using a store bought seasoned salt, to read the label as some contain gluten.