Spaghetti squash with kale and sausage

Step 1

Place squash halves on parchment-lined rimmed baking sheet. Brush inside squash with half of the oil; season with salt and pepper. Place squash flesh side down. Roast in 375°F (190°C) oven until golden brown and tender, about 1 hour. Flip squash over and let cool.

Step 2

Meanwhile, in Dutch oven, cook sausage over medium-high heat, breaking up with spoon until golden brown, about 10 minutes. Using slotted spoon, transfer to bowl.

Step 3

Reduce heat to medium. Add remaining oil, garlic, onion, and salt and pepper to taste. Cook until onion is softened and garlic is aromatic, about 3 minutes. Add kale, tossing to coat. Pour in broth; cover and cook until kale is tender and broth has evaporated, about 5 minutes. Stir in sausage

Step 4

Meanwhile, using fork, rake spaghetti-like strands from the squash, leaving the skin of the squash intact. Add squash strands to sausage mixture, stirring to combine. Divide mixture between squash halves.

Step 5

In small bowl, combine cheese, panko and parsley. Sprinkle cheese mixture evenly over squash halves. Bake in 375°F (190°C) oven until golden brown, about 25 minutes.