Preheat oven to 400F. Cut in half length ways, then cut width ways into 1/2 inch wedges. Toss wedges with oil, then spread on a parchment paper and sprinkle with garlic salt.
Roast for 20-25 minutes or until tender.
Whisk egg, egg whites, garlic, and turmeric seasoning. Grease a 9 x 13 glass casserole dish. When squash is done roasting spread, turn down to 375F and spread out over the bottom the casserole dish. Pour egg mixture over squash wedges.