The Best Spaghetti Squash

Ingredients
2 medium spaghetti squash, split lengthwise and seeded
Chopped-up sun-dried tomatoes packed in herbed olive oil (oregano, etc.)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons truffle oil
1/2 cup grated Parmigiano-Reggiano 1/4 cup chopped fresh flat-leaf parsley 

Directions
1. Preheat the oven to 350 degrees F.
2. Season the cut sides of the spaghetti squash with olive oil and some salt and pepper.
3. Place the spaghetti squash cut-side down on a large baking sheet and bake until the squash is tender and the flesh can be scraped with a fork into "spaghetti" strands, 40 to 45 minutes.
4. Allow cooling slightly. Using a large fork, carefully scrape the strands of spaghetti squash into a large bowl
5. While still warm, drizzle with the oil, sprinkle with the Parmigiano-Reggiano and parsley, and season to taste with pepper.
6. Toss gently and serve.

Source: https://www.foodnetwork.com/recipes/guy-fieri/roasted-spaghetti-squash-with-parmigiano-reggiano-and-truffle-oil-3162598