Preheat the oven to 400 degrees F.

Use a sharp knife to cut the squash in half lengthwise.

Scoop out the seeds and discard.

Place the halves on a rimmed baking sheet with the cut side up.

Drizzle with olive oil and sprinkle with salt and pepper.

Bake for 50-55 minutes or until you can poke the squash easily with a fork.

Let cool until it can be handled safely.

Scrape the insides with a fork to shred the squash into strands.

Meanwhile, heat one tablespoon of olive oil in a large pan over medium heat.

Add the onion and garlic and sauté for 4-5 minutes.

Stir in the sausage and cook until browned (about 5 minutes).

Stir in the kale and chicken broth and cook until the kale is wilted.

Add the shredded squash into the skillet and toss to combine.

Drizzle with a tablespoon of olive oil and sprinkle with chili powder.

Add salt and pepper to taste.

Serve warm.