Preheat the oven to 425ºF.

Run the peeled squash through the spiralizer, cutting the noodles every 12-15 inches. Here is a helpful guide to cutting noodles with pictures of the process. If you don't have a spiral cutter, slice the sweet potato with a julienne peeler or a large box grater.

Toss the spiral noodle, julienned, or grated sweet potatoes with olive oil, salt, and pepper and spread out on a large baking sheet. Roast for about 6 minutes (4 minutes if using grated sweet potatoes), tossing occasionally. Turn the oven to broil and broil for another 3 minutes, until no longer raw. *Note: if you start eating the noodles and wish you'd cooked the sweet potato noodles for longer, no fear! Just toss the bowl in the microwave for 45 seconds to cook it some more.

Meanwhile, heat a large skillet over medium-high heat. Add the sliced sausage and cook for about 2-3 minutes on each side, until lightly browned. Add the kale and cook, stirring, until cooked through, about 3-4 minutes.

Toss the cooked sweet potatoes with the sausage, kale, and ¼ cup of the parmesan cheese.

Divide the noodles among 4 bowls and top with the remaining parmesan cheese.