Pre-heat oven to 400F degrees.

You will need cut a flat slice off the top of the koginut squash so it lays flat on baking sheet. Make sure to remove the stem as well. Next slice the koginut squash exactly in half, so you have two halves for the recipe. Since you are using two koginut squashes you should have four halves.

Remove the seeds and flash from the squash. Place squash on a baking sheet and brush with olive oil. Be sure to grease the tops, sides and the cavity of the squash. Turn squash opening upside down and bake in the oven for 30 minutes.

Heat oil in a cast iron skillet. Toss in shallots and garlic. Sauté until soften and fragrant (about 2 minutes).

Add bell pepper and mushroom. Sauté, stirring often until veggies start to soften (about 5 minutes).

Next add the sausage. Remove sausage from casing and crumble it with your hands before adding it to the skillet. Don't stress over it you can always break it apart while cooking it.

Stir in coconut aminos, broth and tomato paste. Stir well to combine.

Season with salt, pepper and fennel seeds. Turn heat down to medium-low and allow sausage to cook fully (about 8-10 minutes).

Add the finely chopped kale and stir and cover the skillet. At this point you can turn off the heat. The small bites of kale will cook quickly from the steam.

When ready to serve, scoop a generous amount of sausage kale stuffing on to the koginut squash. Top with dried cranberries and serve.