Preheat oven to 425 degrees.
Line two 8½ x 11 baking pans with foil and set aside.
Rinse squash and pat dry.
Cut squash lengthwise in half; then cut each half into one-inch chunks.
Combine squash, olive oil, oregano, salt and pepper in a large bowl until vegetables are well-coated with oil and herbs.
Place squash on foil-lined baking pans, skin side down.
Bake for 12 minutes.
Remove squash from oven and sprinkle lemon juice evenly over all pieces; toss gently.
May be served hot, room temperature or cold.