Cut squash in half the long way. Scrape out seeds and pulp. Place halves in oblong baking pan or casserole dish, cut side down. Add about 1/2 inch water to the pan.
Bake about 1 hour or until very soft when pierced with a fork.
Lift halves out of pan with tongs and place on a cutting board or over a bowl. Hold with tongs and scrape “noodles” out of peels using a fork.
Place noodles in a bowl and toss with oil and salt. Serve warm with spaghetti sauce or tossed with pesto.