Carefully cut both ends off of the spaghetti squash. Then, carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.

Evenly distribute the olive oil between both spaghetti squash halves. Add the olive oil to the inside of the spaghetti squash halves to coat them. Then, add a sprinkle of salt and pepper to each. Set aside the remaining salt and pepper.

Place both halves of the spaghetti squash on a sheet pan with parchment paper with the cut side down.

Bake the spaghetti squash halves on a sheet pan with parchment paper at 375°F (190°C) for 40-50 minutes, depending on the size of the squash.

While the spaghetti squash cooks, finely chop the sun-dried tomatoes and place them in a heat-safe bowl. Add a pinch of salt and submerge them in warm water. Let them soak and rehydrate for 30 minutes to 1 hour. Once done, place them in a strainer and drain the water.

Once the spaghetti squash is cooked, let it cool. Then, use two forks to scrape each half to form spaghetti squash noodles. Add the noodles to a large bowl.