Spaghetti Squash with Sausage and Kale

From the garden

• 2 small spaghetti squash, halved lengthwise, seeds scooped out — 2 to 3 pounds each
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 bunch kale, stemmed and chopped — lacinato or curly both work

From the pantry

• 1 lb Italian sausage, casings removed
• ¼ tsp red pepper flakes (optional)
• ¾ cup parmesan, grated — divided
• 1 tbsp olive oil
• salt — to taste
• black pepper

1. Heat the oven to 400°F. Halve the squash lengthwise (trim a thin slice off one side first so it sits steady), scoop out the seeds, brush the cut sides with the olive oil, and season. Roast cut-side down on a rimmed sheet pan 35–45 minutes, until a knife slides through the shell easily.
2. When the squash has about 15 minutes left, brown the sausage in a large skillet over medium-high heat, breaking it into crumbles, 6–8 minutes until no pink remains. Add the onion and cook 3–4 minutes until soft, then stir in the garlic and the pepper flakes if using for 1 minute.
3. Add the kale by the handful with a splash of water and toss until wilted and tender, 3–4 minutes. Pull the skillet off the heat.
4. Flip the squash and let it cool 5 minutes, then rake the flesh crosswise with a fork into strands, pouring off any liquid that collects — dry strands are the difference between springy and soggy. Fold the strands into the skillet with half the parmesan and taste for salt and pepper.
5. Set the empty shells on the sheet pan, pile the filling back in, and top with the remaining parmesan. Broil 2–3 minutes (or bake at 450°F for 5) until golden and bubbling at the edges, and serve a loaded half to each person.