Begin by cutting the top and bottom off of the squash. Make sure to watch your hands, and try your best to cut the squash so that there is minimal rocking. With the top and bottom removed, it is easier to cut the squash in half. Remove the seeds and discard. Place the squash cut-side down on your cutting board, and cut the squash into half circles, between a half and a quarter inch thick. Add the cut squash to a bowl, drizzle with olive oil, and season with salt, pepper, and garlic powder. Toss.