Preheat oven to 400 degrees. Coat shallow baking dish with cooking spray [or non stick surface of choice.]
Tip: For easier slicing, microwave whole squash on high for a few minutes to soften.
Cut squash crosswise into rings 1/2 inch (12mm) thick, leaving peel intact. Scrape sees out, and discard [I save and make roasted seeds, most acorn squash seeds are very good!] Place rings in prepared baking dish in a single layer, allow them to overlap slightly. Brush with 1 1/2 tsp of the olive oil, and sprinkle w/ 1/8 tsp of salt. Bake 15 mins.
In a small bowl, toss garlic w/ the remaining 1 1/2 tsp of olive oil.
Sprinkle garlic & pine nuts evenly over the squash rings and continue baking until squash is tender and pine nuts are lightly browned, 10-15 mins longer.
Sprinkle rest of salt, 1/8 tsp and the pepper [I don't use all the salt, so salt to taste!] Serve immediately!