Instructions

1. Preheat oven to 400F degrees.
2. Drizzle spaghetti squash with a little bit of olive oil and a pinch of salt and pepper. Place squash cut side down onto baking sheet. Roast for 30-40 minutes until spaghetti squash is tender. Remove from oven and let cool before scraping squash into large bowl. Reserve squash skins.
3. While the squash is roasting, sauté sausages in a large pan using a wooden spoon to break sausage up into crumbles. Remove sausage from pan and set aside. In the same pan, heat 1 tablespoon olive oil over medium heat. Add onion and sauté for 5-6 minutes until soft and translucent. Add kale and cook for 2-3 minutes more. Season with salt and pepper.
4. To the spaghetti squash, add the sausage, kale and onion mixture, diced tomatoes, parmesan and pine nuts. Stir to combine.
5. Divide the mixture between the 4 reserved squash skins. Cook in preheated oven for 20-25 minutes or until heated through. Top each squash boat with 1 oz of mozzarella. Cook for an additional 5 minutes until cheese is melted and bubbly. Top with chopped parsley if desired.
6. Serve warm.