1. Heat oven to 425 degrees. Brush cut sides of squash with oil and place, cut side down, on a parchment-lined baking sheet; roast until tender, 30 to 40 minutes.
2. Meanwhile, cook sausage in a large nonstick skillet over medium heat until no longer pink, about 5 minutes, breaking up into small pieces with a wooden spoon. Add kale, water, and red pepper flakes to skillet and cook, stirring frequently, until kale is wilted, about 5 minutes.
3. Remove skillet from heat and stir in rice and cheese. Season with salt and pepper to taste and divide among squash halves. Return squash to oven and bake until filling is hot, about 10 minutes. Sprinkle with parsley and serve.
Source: Hannaford fresh Magazine, September - October 2018