Spaghetti Squash with Sausage and Kale

Cut the squash in half and cook it cut side up at 375F for about 40 minutes. Let cool then, using a fork, shred the squash out of its shell onto a plate. Sprinkle with salt and pepper and a drizzle of olive oil. Keep warm.

While squash cooks, cut the sausage into bite size pieces and brown in olive oil, set aside. To the same pan, adding more olive oil if necessary, saute onion, red pepper, garlic, red pepper flakes, Italian seasoning, and salt and pepper until softened. Deglaze with white wine, then add the chicken broth. Add back in the sausage and simmer until sauce reduces some. Add the chopped kale and simmer until tender. Serve over squash with fresh grated parmesan cheese and some good bread to sop up the sauce.

Delicious!