• Preheat oven to 350 degrees F . Grease a 8x4 inch loaf pan.
• Using your hands, squeeze as much liquid out of the squash as you can. Set aside.
• Sift together the flour, salt,and baking powder; set aside.
• In a medium bowl, beat together the sugar, eggs, and oil. Then add the buttermilk, lemon juice, lemon zest, and lemon extract until well blended.
• Using a rubber spatula, gently stir in the squash until the strands are separated and combined with the batter. Gradually add the flour mixture to the batter and gently fold it in, just until combined.
• Pour the batter into the prepared pan.
• Bake 45 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

Glaze:

• Whisk together powdered sugar, and lemon juice to create a thin glaze. (Add more or less lemon juice to get the right drizzling consistency.)
• Drizzle over the top of loaves when cool.