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Preheat the oven to 400 degrees F.
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Use a sharp knife to cut the squash in half lengthwise.
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Scoop out the seeds and discard.
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Place the halves on a rimmed baking sheet with the cut side up.
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Drizzle with olive oil and sprinkle with salt and pepper.
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Bake for 50-55 minutes or until you can poke the squash easily with a fork.
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Let cool until it can be handled safely.
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Scrape the insides with a fork to shred the squash into strands.
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Meanwhile, heat one tablespoon of olive oil in a large pan over medium heat.
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Add the onion and garlic and sauté for 4-5 minutes.
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Stir in the sausage and cook until browned (about 5 minutes).
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Stir in the kale and chicken broth and cook until the kale is wilted.
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Add the shredded squash into the skillet and toss to combine.
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Drizzle with a tablespoon of olive oil and sprinkle with chili powder.
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Add salt and pepper to taste.
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Serve warm.