Salt and pepper to taste
Use a vegetable peeler to cut the squash into long ribbons. Work your way around each squash lengthwise until you start to get to the seeds in the middle; discard the core. Toss the noodles in a colander with a sprinkle of salt and let sit for 15-20 minutes to release excess liquid.
After the squash has sat, press down gently to drain off the liquid it has released.
Heat a little olive oil in a large skillet. Add the drained squash. Sprinkle lightly with salt and pepper. Saute, stirring gently, for 2-3 minutes until just tender. Remove from heat and drain again if needed. Serve warm or room temperature.