Preheat oven to 400. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.

Slice the spaghetti squash in half lengthwise and scoop out the seeds. (For easier cutting, you can microwave each squash for about 5 minutes to soften it.)

Place each squash half, cut side down, on baking sheet.

Bake for 30-40 minutes, until the squash is tender. (Exact timing will depend on the size of your squash. You’ll be able to tell by pushing on the outside or putting a fork into the inner strands of the inside of the squash if it’s tender.)

While the squash is cooking, prep the filling.

Heat olive oil in a large skillet over medium heat. Add onion and saute for 2-3 minutes, until tender. Add garlic and saute another 30 seconds.

Add sausage and cook until well browned on both sides and cooked through, breaking it up with your spatula as it cooks, about 7-8 minutes total.

(While the sausage is cooking, I prep my kale.)

Next, add the kale to the pan and stir to combine and help it wilt down. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper.

Once kale is wilted, turn off heat and set the pan aside.

When the spaghetti squash is cooked, season the inside of each squash with the remaining salt and black pepper. You can either use a fork to pull out the strands of each squash first or you can add the kale and sausage stuffing right on top.

Sprinkle each stuffed spaghetti squash with 2 tablespoons of Parmesan cheese.

Return the spaghetti squash to the oven at 400 for about 5-7 minutes to melt the cheese and get everything warmed through.