Baked Spiralized Butternut Squash Fries

Preheat oven to 450 degrees F with racks in upper third and lower third positions. Line 2 baking sheets with parchment paper; coat with cooking spray.

Place cornstarch in a shallow dish. Place eggs in a separate shallow dish. Stir together panko and Parmesan in a third shallow dish.

Roughly chop squash into 3- to 6-inch lengths (exact length isn't important). Working in small batches (about 1 cup at a time), dredge squash in cornstarch; shake off excess. Dredge in egg; shake off excess. Dredge in panko mixture; shake off excess. Arrange squash evenly on prepared baking sheets.

Bake in preheated oven until golden brown, about 16 minutes, rotating baking sheets from top to bottom racks halfway through bake time. Sprinkle evenly with salt.