This recipe has become a fan favorite amongst my familly and friends and is now requested for Thanksgiving every year! Kale and sweet Italian sausage are the perfect match for simple, healthy spaghetti squash. Convert spaghetti squash doubters into believers with this recipe! Save by Heather Schmitt-González Prep Time: 10 minutes Cook Time: ~1 hour Ingredients (serves 4) 1 med-large Spaghetti Squash 12 oz. sweet Italian sausage (pork, chicken, or turkey) 1 shallot, minced 1 fat clove garlic, minced 1 large bunch kale big pinch crushed red chiles sea salt freshly ground black pepper freshly grated Parmesan cheese Instructions Preheat oven to 350° F. Line a baking sheet with a silicone mat or parchment paper. Cut the tip and the tail off of the squash and then cut in half lengthwise. Scoop out the seeds. Set both halves, cut side down, on the prepared baking sheet. Roast for 45 minutes - 1 hour, or until tender (the tip of a small, thin-bladed knife should slide in easily). Set aside for a few minutes, until cool enough to handle. When the squash is getting near the end of its cooking time, set a large skillet over medium to medium-high heat and add the sausage. Cook, stirring as needed to break up, until cooked through and a bit brown. Add shallots and garlic and saute for another minute or two, until soft. Pull the large, woody stems from the kale, and slice the leaves into thin ribbons. Add to the skillet along with the crushed red chile flakes and cook, stirring until tender and just cooked through. Season to taste with salt and pepper. Use a fork to scrape the still warm squash into strands. Arrange on a serving platter. Scoop the sausage and kale mixture over the top. Grate some Parmesan over the top of everything and serve. And enjoy immensely. note: If you have leftovers, this is just as good heated up the next day.