Preheat oven to 425 degrees Fahrenheit.
Line baking sheet with parchment paper.
Wash the outside of the squash, cut off and discard the ends. Cut the squash into 1/4-inch thick rings. Gently remove and discard the seeds from the center of the slices.
Place the rings on the baking sheet in a single layer, without overlapping the slices. Brush with olive oil, and season with salt and pepper.
Bake for 30 minutes, flipping the rings halfway through the baking time.
Make the yogurt dip by stirring together the yogurt, minced chives, minced parsley, dried dill, garlic powder, and a pinch of salt and black pepper.
Serve the rings immediately with the yogurt dipping sauce.