Preheat oven to 450 F.

Cut spaghetti squash in half and scoop out the seeds. Slice a sliver off each bottom, creating a flat surface so they can stand upright when stuffed. Roast them open side down on a parchment lined sheet pan, until you can pierce the skin with a fork, 35-40 minutes. ( Alternatively, for faster cooking, microwave cut side down for 10-12 minutes in baking dish with a little water)

While roasting, make the filling. Heat oil in a large skillet over medium-high heat and add the onions. Saute 2-3 minutes, then turn the heat down to medium and add the garlic and cook another 2-3 minutes or so, until fragrant and golden. Add the kale, pecan and craisins, and keep stirring and sautéing, lowering heat if necessary until nicely wilted.  Stir in the sage, salt and pepper.  Finally, add the balsamic and maple, cook 30 seconds, turn heat off.

Once the spaghetti squash is tender, flip them over and unravel and loosen the strands with a fork. Pour into a bowl. Season generously with salt and pepper, a good drizzle of both olive oil and maple syrup  and toss the strands well with the fork. Then incorporate the kale filling.

Taste and adjust the salt and pepper and maple syrup. If you need extra richness, try more olive oil, butter or vegan butter.  Find the yummy balance between salt, sweet and fat. 🙂

Divide the filling between the two shells, using a fork, gently mixing it in with the strands, mounding it up high. Enjoy!