Preheat oven to 425 degrees.

Cut your acorn squash in half width wise and using a spoon, scoop out all seeds and strings. Then cut off the pointed bottoms of the bottom halves. These need to lay flat on the baking sheet.

Coat lightly with olive oil and salt, place bowl side down on your baking sheet. Place in the oven and bake for 25 minutes.

In a large skillet, lightly toast pine nuts. Set aside.

Finely dice onions and in your food processor, process kale into extremely small pieces. If you do not have a food processor, hand chop as fine as you possibly can.

On medium heat, cook sausage. Add in diced onions and cook an additional 5 minutes. Turn off heat and add cranberries, toasted pine nuts, kale, and salt. Mix well.

Remove squash from the oven and use tongs to flip over. If some of the squash have holes in the bottom from cutting off the bottom, lay a raw kale leaf in the bottom to close that up.

Scoop sausage mixture into each half of squash, feel free to overfill.

Bake for another 15 minutes.

Remove from the oven and enjoy!