Cut the squash in half and brush with 1 teaspoon of the olive oil. Lay cut side down in a microwavable safe dish with a lid. Cover and cook for 5 minutes. Check to see if the squash is tender, and rotate. Cook for about 5 more minutes and remove. Let cool and use a fork to scrape the “noodles” into a bowl.
Add the remaining ingredients and toss well. Chill until ready to serve.