Stuffed Spaghetti Squash

This squash was given to me, and I was told it wasn't a spaghetti squash.  It was.  I let it sit too long, and it got harder than the other spaghetti squash I've cooked, so it ended up roasting for an hour, rather than the usual 40-45 minutes.
It was pretty good, but the texture and flavor were different from what I was imagining before I found out it was spaghetti, and not regular squash.  I would do this again with a different type of squash.

Cut in half, remove the seeds, and roast:
1 spaghetti squash

Brown in a large skillet:
1 lb Italian sausage

Add:
1 onion, chopped
1/2 bunch of kale (5 leaves), chopped
3 cloves garlic, minced
2 stalks celery, chopped
salt, pepper, basil, oregano, rosemary

Remove from the heat, and add:
1/2 c shredded Pecorino cheese
2 eggs

Scoop out the flesh of the squash, and mix that in, too.
Pack it all back into the squash shells, and cover with more Pecorino.

Bake at about 325 until set, and the internal temperature it about 160-170 (half an hour to 45 minutes or so).