Veggie Pizza Spaghetti Squash Boats

Roasted spaghetti squash stuffed with ricotta and kale then covered in your favorite vegetarian pizza toppings.

1 medium spaghetti squash (about 32 ounces)
1 tablespoon olive oil
1/4 teaspoon fine grain sea salt
1/8 teaspoon black pepper
1/2 cup ricotta cheese
8 ounces frozen chopped kale, thawed and squeezed dry
1/2 cup loosely packed fresh basil, finely chopped
1 teaspoon Italian seasoning
1/4 cup jarred pizza sauce
1/3 cup grape tomatoes, sliced
2 tablespoons sliced black olives
1/2 cup shredded mozzarella

View the full recipe at Toaster Oven Love →