Brush each half of the squash with a tablespoon of oil and sprinkle with salt.
Bake for 40 minutes or until the squash easily pulls apart into spaghetti-like strands when scraped with a fork.
Allow the squash to cool, then shred it into strings and place the strings inside a paper towel-lined colander. Squeeze the squash thoroughly, getting out as much moisture as you can.
To dry the squash further, preheat the oven to 200 degrees F. Arrange the squash on a parchment-lined baking sheet, spreading as thin as possible, and bake for 1 1/2-2 hours, until just barely damp.
Heat the 1/2 cup oil in a skillet over medium-high heat. Add a handful of spaghetti strings into the pan, frying until golden brown, stirring occasionally, about 10 minutes.
Remove from the skillet and drain on a paper towel. Repeat for all of the remaining squash.