Preheat the oven to 425 degrees.
Cut the squash into rings, discarding the ends and insides. Line them up on a large baking sheet. Brush with olive oil, flip, and repeat. Bake for about 20 minutes, flipping once, until browned on the top and bottom.
Remove the squash from the oven and allow to cool for 10 minutes. Use a fork to separate the squash into the classic spaghetti shape.
Mix all the dressing ingredients in a bowl and stir to combine.
Split the romaine and arugula amongst two serving bowls. Top with the tomatoes and bacon, then the squash.
Drizzle with the dressing and serve!