Heat oven to 400° F. Line large baking sheet with parchment paper and coat with cooking spray; set aside.
Remove peel from squash using a vegetable peeler. Cut off stem, then carefully cut in half. Scoop out seeds; discard. Cut squash into 3-inch by ½-inch-thick batons.
Place squash in large bowl. Drizzle with oil; toss gently to coat.
Season with paprika, salt, and pepper; toss gently to coat.
Spread squash in single layer on prepared baking sheet; bake for 25 to 30 minutes, turning once, until golden brown and tender.
Serve immediately, or store refrigerated in an airtight container for up to four days.
The Nutrition Facts box below provides estimated nutritional information for this recipe.