Preheat oven to 350. Slice stems off of squash. Slice in half vertically. Scoop out seeds and pulp. Place cut sides down on baking sheet coated with cooking spray. Bake squash for 45 minutes. Turn squash over. Scrape with a fork and remove “spaghetti” noodles from shells. Place noodles in a large bowl. Pour sauce in. Add peppers. Mix well. Return squash mixture to shells. Top with cheese and pepperoni. Bake at 350 for 10 minutes or until cheese is melted and beginning to brown.
Arrange greens in 4 bowls. Top evenly with artichokes, olives, and tomatoes. Drizzle with vinaigrette. Sprinkle with cheese.
Combine all ingredients in blender or shaker cup. Blend or shake to combine. 6 servings