1. Preheat your oven to 400 degrees.
2. Cut your spaghetti squash in half and use a spoon to remove the seeds and excess threads from your squash.
3. Place open side down on a baking sheet and bake for about 20-25 minutes or until you can press into your squash and it gives a bit.
4. While your squash bakes, heat up a large pot under medium-high heat and add your Italian sausage. Break up with a wooden spoon or spatula.
5. Once your sausage is cooked through, remove with a slotted spoon and put in a bowl.
6. Keep the extra fat from the meat in the pot, add your minced garlic and add your kale, onions, and chicken broth. Combine.
7. Then add your coconut milk and spices. Cover and let simmer for about 5 minutes.
8. Pull your spaghetti squash out of the oven and dethread with a fork.
9. Once your kale is wilted and onions have begin to become translucent, remove from heat and add your spaghetti squash as well as your egg to the kale/onion mixture. Mix thoroughly.
10. Then add your cooked Italian sausage and mix together.
11. Place the mixed ingredients into a baking dish (or same pot if it’s oven safe) and spread out evenly.
12. Bake 15-20 minutes or until top is slightly browned.
13. Consume!

Notes