Preheat oven to 425*
Salsa Verde:
Blend all ingredients in food processor or blender until almost smooth, set aside.
Roast Squash:
Remove the stems from squash & split lengthwise. Scoop seeds out with a spoon and place on a large, rimmed baking sheet. Drizzle with olive oil and sprinkle with salt & pepper, toss to coat. Roast cut side down, covered with foil for for 20-25 minutes.
Crumb Topping:
Mix all ingredients in a small bowl and set aside.
Flip squash over and sprinkle with bread crumb mixture. Bake uncovered for an additional 10-12 minutes.
Spoon some of your salsa verde on your serving platter, arrange squash & top with the rest of the salsa verde. Garnish with pomegranate seeds and more freshly grated parm!