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Preheat the oven to 400°F.
Slice the squash into 1-inch rings and remove the seeds from the center.
Generously salt both sides of each ring to draw out excess moisture.
Optional: Create a press using two towels, two baking sheets, and a heavy pot.
Let the rings sit for 20 minutes.
Pat each ring dry, then arrange them on a baking sheet.
Lightly spray both sides with olive oil and roast for about 45 minutes, or until golden and tender.
Once cool enough to handle, peel off the skins and use two forks to separate the strands into long noodles.
Enjoy immediately or store in the fridge for up to 5 days.