Roasted Spaghetti Squash with Sausage and Kale Pesto

Ingredients:

2 medium spaghetti squash
olive oil
Kosher salt and ground black pepper
1 lb ground Italian sausage (medium or hot)
1 medium yellow onion, chopped
4 cloves garlic, minced
1 jar Freak Flag Organics, Kale Pesto
2 cups chopped kale
1/2 cup shredded gruyere cheese
1/2 cup shredded fontina cheese
Shredded (or grated) parmesan cheese
Italian parsley, chopped for garnish

Directions:

1. Preheat oven to 400 degrees.
2. To prepare the squash, cut in half lengthwise. Then, scoop out the seeds. Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. Pop it in the pre-heated oven for 40 minutes.
3. Meanwhile, heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the chopped onions and lightly season with salt. Sauté until onions are translucent. Add ground sausage, breaking up with a spoon until cooked through.
4. Add minced garlic and sauté until fragrant, about 30 seconds. Add jar of Kale Pesto along with 1/2 cup water. Bring to a simmer. Add chopped kale and stir 2-3 minutes or until wilted. Stir in gruyere and fontina.
5. Spoon mixture into squash wells. Top with Parmesan cheese. Place back into oven for 8-10 minutes or until cheese is melted. Top with parsley.
6. Use a fork to shred squash into “spaghetti noodles”, combine with meat mixture and enjoy!!