Heat oven to 400°F. Prepare a large rimmed baking sheet with parchment paper.
Spiral slice the peeled, straight end of the squash onto a large plate or platter using the small, spaghetti-sized blade. Drizzle with 1-2 teaspoons of the oil and toss with your hands to lightly coat the squash.
Spread the noodles out evenly over the rimmed baking sheet. Sprinkle with salt and pepper. Bake for 7-8 minutes until softened, but should still have a slight crunch.
While the noodles are roasting, melt the butter in a medium skillet over medium to med-low heat. When the butter begins to foam and brown, stir in the almonds and sage.
The sage should sizzle on contact and release its fragrance. Continue to stir until the butter and almonds are gold-brown and the sage is crisp. Remove from heat.
Once the squash is ready, toss with the brown butter sauce to coat, shower with a generous squeeze of lemon, salt and pepper, to taste. Serve immediately.
Use a sharp vegetable peeler to peel the straight end of the squash all the way down to the curve where the bulb begins.Once peeled, lay the squash on a cutting board and cut the long end from the bulb as straight as possible. Only the straight end without the seeds will be used to spiral-slice.The bulb-end of the squash containing the seeds can be reserved for another recipe - wrap with plastic wrap and store in the refrigerator.