Preheat the oven to 350.  CAREFULLY cut the squash in half lengthwise, I think it’s easiest to stab it in the middle and work your way down – some squash are definitely tougher than others!  Scoop out the seeds and pulp, then place the squash cut side up on a baking sheet.  Give the exposed squash a bit of a rub with olive oil and then a good sprinkling with salt and freshly ground pepper.  Roast for about an hour until the squash is tender (I did this in the middle of the day then just left it sitting out until dinner).

When you’re close to serving, heat up a bit of oil in a large skillet and saute the onion for a few minutes until softened, then add in the kale and some salt and pepper and cook for a few minutes more until the kale is wilted.  Use a fork to scrape the cooled squash out into a large bowl, drizzle it with the olive oil and balsamic vinegar, then add in the hot onion and kale, sprinkle on the chili powder and toss to combine.  Serve it up sprinkled with cheese and it’ll be gone before you know it.  I also think this would be a great dinner on it’s own served with a couple of poached eggs.