Adapted from Better Homes & Gardens
Perfect balance of savory & sweet. Can be enjoyed as an entree or side dish.
Preheat oven to 375°F.
Brush cut sides of squash evenly with 2 teaspoons of the olive oil. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon of the pepper. Place cut sides up on a large baking sheet. Roast for 30 minutes.
Meanwhile, in a large nonstick skillet heat the remaining 1 teaspoon olive oil over medium heat. Add sausage, onion, and garlic. Cook about 10 minutes or until sausage is browned and onion is tender, stirring to break sausage apart. Add kale, raisins, and broth; stir to combine. Cover; cook for 8 to 10 minutes or until kale is tender, stirring occasionally. Remove from heat. Stir in cheese and the remaining 1/4 teaspoon pepper.
Spoon sausage mixture evenly into squash halves. Sprinkle the breadcrumbs and nutmeg evenly over the sausage mixture. Bake for 10 minutes or until squash is tender and topping is golden.
Lacinato kale was used in this recipe. You'll start out with at least 13 ounces. Once the stems are trimmed, the net weight of the 8 cups of chopped kale should be around 7 ounces. Check this out for a quick tutorial on the best way to remove the kale stems.