Then add about 1/2 cup of warm chili
on top of the cheese on one slice of bread (add 1 cup of chili on two slices if you're cooking all four pieces of bread at the same time).
Scoop potato mixture into skins (if you pat down the mixture so that it's a bit indented like a shallow bowl, the sauce will sit on top easily), spoon 3 tbsp of sauce and 3 tbsp mozzarella cheese on top, and layer pepperoni
slices on top of cheese.
By nature of availability I had to make a few changes: I used red chicory instead of kale, chopped marble beans instead of chickpeas, added beetroot to the eggplants and used blueberries and
pomegranate on top of the cheese.
Divide the corn, sweet potato and onion mixture evenly between the poblano peppers, stuffing
in on top of the cheese.
Thinly slice 1 ball of fresh mozzarella and add on top of the sauce, then add all the toppings you
cut on top of the cheese, season the toppings with some sea salt, add some freshly shredded Manchego cheese on top of the toppings and drizzle a little extra virgin Spanish olive oil on top
Then place a layer of the meat sauce on top of the remaining strands, then a layer of the cheese sauce, then layer the removed squash
strands on top of the cheese and divide the remaining meat sauce among the boats.