1bunchkalecenter rib removed and torn into pieces (about 6 cups prepared)
2clovesgarlicpressed, grated or very finely minced
1pinchred chili flakesoptional
Preheat oven to 400°F.
Slice the top inch off the top of each acorn squash and save the tops. Use a spoon to clean out the seeds. Slice a very small bit off the bottom if necessary so that the squash sits flat. Place in a baking dish, and put 1/2 tablespoon of butter in the bottom of each squash cavity, season with salt and pepper. Set aside.
In a large saute pan, brown the sausage over medium high. When done, remove from pan.
Wipe out the pan and add the olive oil. Add the diced onion, season with salt, pepper and red pepper flakes and cook for about 8 minutes, until the onion is softened.
Add the garlic and kale, sauté for 3-4 minutes or until the kale is wilted.
Add the sausage back into the pan and stir to combine.
Spoon the sausage filling into each squash, being careful not to pack it too tightly (depending on how large your squash is, you may have some filling leftover).
Place the tops back on the squash, covering the filling, and bake for about 55 minutes, until squash is very tender.
Remove from oven and remove tops. Grate about 1 tablespoon of parmesan cheese over the acorn squash and then put back in the oven for about 5 more minutes to allow the cheese to melt.