Safely cut the spaghetti squash in half. (Refer to the 'how to cut spaghetti squash' section up above.
Scoop the seeds and stringy bits out of the center of the squash and then brush each half with oil, and season with salt and pepper.
Place the squash cut side down on a baking sheet (lined with parchment paper or a silicone baking mat for easier cleanup) and bake for 35- 40 minutes.
While your squash cooks, get your toppings ready.
Remove your squash from the oven. The squash is done when you can easily shred the flesh with a fork. (The larger the squash, the longer it'll take.)
Carefully (it'll be very hot), fluff the spaghetti squash with a fork to loosen the spaghetti-like strands and add ¼ - ½ cup of pizza sauce (give or take) to each boat, your toppings and mix until well incorporated.
Top each boat with some shredded cheese, dollops of ricotta, or spread the ricotta to cover the top.
Place back in the oven and cook for another 10 minutes until the toppings are warmed through and the cheese has melted.
Remove from oven and serve immediately.