Slice the squash lengthwise and scoop out the seeds. Place the squast in a microwave safe dish, cover with plastic wrap and nuke for 10 mins. (Normally I hate microwaves and refuse to use them, but I was hungry)
In the meantime, cook the sausage over medium heat until halfway cooked and toss the onions in. I like to add a little garlic at this time. Cook a few more minutes. When this sausage is done, throw in the apples and kale.
In a large bowl, beat the egg with the milk and add the pecans and sausage mixture.
Place the cooked squash, hollow side up on a foil lined baking sheet. Stuff the mixture in each squash and bake at 400 degrees for 20 minutes.