Preheat oven to 400 F. Stick the whole squash in the microwave for 4 minutes to soften it for cutting. Then cut it in half, and scoop out the seeds, and discard them. Place it cut side down on a baking sheet, and bake in the oven for about 50-60 minutes, until tender. 

While the squash is cooking, heat a large skillet or non-stick pan over medium high heat. Add the sausage (casings removed), and break up the pieces in the pan, cooking for about 7-10 minutes until almost completely browned through. Stir occasionally. 

When the sausage is almost cooked through, add the kale, and cook another 7 minutes or so until completely wilted. Then add the garlic, and cook another 1-2 minutes. Turn off the heat. 

When the squash is tender, remove it from the oven and set aside to cool enough to handle. Take a fork, and "fluff" each squash half by gently scraping the squash from it's skin. It should look like spaghetti. Leave the fluffed squash in it's skin, cut side up, on the baking sheet. 

Put half of the sausage mixture in each half of the squash.  At this point, you can put the assembled squashes in a baking dish, cover it, and place it in the refrigerator overnight. If you want to eat it today, proceed with the recipe. 

Preheat oven to 350 F. Place the squash in a baking dish, if it's not in one already. Top each squash half with 1/2 cup of cheese. Cover the dish with foil, and bake for 20 minutes. Remove foil, and bake for another 5-10 minutes to just get the cheese a little brown on top. Serve.