Preheat your oven to 350 degrees.
Cut spaghetti squash in half lengthwise and scoop out the seeds.
Place cut side down, on a baking sheet. Using a fork, poke some holes in the squash and bake for 30 minutes.
Heat oil in a skillet over moderately high heat until hot but not smoking, add sausage and onion and cook for 5 to 7 minutes, until browned all over.
Meanwhile, bring a large pot of water to a boil and blanch kale for 5 minutes. Remove kale with a large sieve and drain. Run under cold water and then roughly chop.
Add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet.
When squash is done scrape the inside flesh with a fork so it resembles spaghetti. Toss
Spaghetti squash with kale and sausage sprinkle with minced basil and red pepper flakes.