Cut in half; remove and discard seeds. With fork, gently scrape squash to pull apart spaghetti like strands. Meanwhile, heat olive oil in 12-inch nonstick skillet over medium-high heat and cook ...

remove alternating strips with a swivel-bladed vegetable peeler, leaving half of the skin intact. In a large pot of boiling salted water, cook the pasta until it is al dente, about 10 minutes.