Slice squash widthwise into 1-2" rings. Run a knife around the interior or the rings to remove the seeds. Place rings on an oven-safe cooling rack over a rimmed baking sheet and bake for 30 minutes (see note about salting prior to roasting).
Allow to cool for 15 minutes, then peel the skin away and separate the strands into long "noodles".
If you have an extra 20 minutes in your life, salt each squash ring liberally on both sides and place on a cooling rack on top of the baking sheet. After 20 minutes, wipe away the water and most of the salt, and roast as directed. The resulting "noodles" will be less wet and a much nicer texture, firm yet tender. Enjoy!