In a large skillet on medium-low heat, add in EVOO and minced garlic. Let it infuse for 5-8 minutes, until garlic starts to become soft and translucent.
Add in brats. After 5 minutes add in spaghetti squash. Mine was cold so I let it warm up for another 5 minutes. Then add in basil and kale. Fold in and turn off the heat. Cover with a lid, let kale wilt and become dark green.
Add in the cooked and shredded spaghetti squash and turn off the heat. Add salt to taste.