For the squash: Preheat oven to 400°F. Slice spaghetti squash in half lengthwise, and scoop out the seeds. Spray each half with a little oil and sprinkle on salt. Place facedown on baking sheet and bake for 30-40 minutes, or until flesh is soft and easily scraped with a fork.
In the meantime, dice the pepper and scallions. Cut the avocado and sundried tomatoes into slices.
For the boats: When squash is cooked, allow to cool for a few minutes. Then, scrape the flesh into spaghetti-like strands and combine with all the ingredients except the avocado.
Place half of the mixture back into each spaghetti squash skin. Top each with half of the avocado slices.
Recipe by Lenses and Lentils at https://lensesandlentils.com/spaghetti-squash-boat-for-two/