Wash squash well. Cut in half from stem to bottom. Scoop out seeds then slice in ½" wide half moon shapes. You should get approximately 8 per half.
Place the squash in a large bowl. Season with salt, pepper, ginger, and nutmeg.
Drizzle with butter and toss to coat.
preheat grill to medium temperature. Spray the grill with nonstick spray.
Place the squash directly on the grill grates and cook for 20 minutes, turning halfway through.
Remove cooked squash to a platter and drizzle with honey.
Garnish with parsley and pomegranate arils.
Notes
To Roast in Oven: Place slices flat on a baking sheet, lined with parchment paper for easier cleanup) and roast for 20-30 minutes at 400 degrees or until tender.