Sausage and kale spaghetti squash

1. Cook spaghetti squash by either (a) preheating oven to 375, cutting spaghetti squash in half, de-seeding and placing face down in a baking dish with about 1/4 inch of water and roasting for 30-45 minutes until tender or (b) place whole spaghetti squash in slow cooker and cook on high for 3-4 hours or low for 6-8 hours.

2. While spaghetti squash is cooking, chop onions and bell peppers; prepare other ingredients.

3. When spaghetti squash is done, remove from oven/slow cooker and allow to cool. While cooling, heat cooking fat in skillet or pot and add onions. Sauté until beginning to turn translucent. Add sausage and bell peppers. When sausage is mostly browned as kale and cook until sausage is browned and kale is wilted.

4. Using a fork, shred spaghetti squash onto dishes, top with sausage/veggie mix and drizzle good quality olive oil (that actually has flavor) on top. Sprinkle salt, red pepper flakes and nutritional yeast over to taste.