Drain the sun-dried tomatoes, reserving the oil. Drizzle a little of the oil into each of the squash and use your fingers to smear it round the insides. Season the inside of each squash with salt and pepper, followed by a sprinkling of the spice mixture. Finely chop up the sun-dried tomatoes and add these to the squash, giving each one a little mix around. Place the lid on top of each squash. Place in a baking dish and roast in the preheated oven for around 45 minutes to an hour, until the flesh inside is soft.
Take your squash out of the oven. I like to let them cool down for a little while I simply dress the arugula with a punch of salt and pepper, a drizzle of good extra virgin olive oil and a squeeze of lemon juice. Place a whole squash onto each of your four serving plates. Cut up the goat's cheese and place some on each plate. Serve with the dressed arugula and a teaspoon for scooping out the incredible flavors.