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.
Heat the ½ cup oil in a large skillet over medium-high heat. Shape a handful of spaghetti strings into a patty and add to the pan, frying until golden brown, about 4 minutes.
Flip and fry the other side, then remove from the skillet and drain on a paper towel. Repeat for the remaining spaghetti squash.
