Cheesy Baked Spaghetti Squash with Mushrooms

Directions

1. First, roast your squash: carefully cut it lengthwise in half, rub olive oil on the inside, then lay it face down on a pan lined with tin foil, and roast in the oven at 425F for as long as it takes (roughly 45 minutes, but it varies with the size of your squash).
2. In a frying pan, heat some olive oil over medium heat and add the onions, followed about a minute later by the garlic. Cook until the onions are softened and becoming translucent. Add the mushrooms, thyme, salt, and pepper, and cook until the mushrooms are soft. Add the kale
3. Preheat the oven to 375F.
4. While you're sautéeing those vegetables, or after if you're not yet ready to multitask in the kitchen, start your cheese sauce. Melt the butter and flour together in a saucepan over medium heat and stir to combine. Next add the milk and whisk quickly. Let the mixture heat up, and whisk frequently. It should thicken in about 5 minutes. While it thickens, grate your gouda. Add the gouda and a little pepper once the sauce is thickened. Note: if your sauce is a little runny still, it's no big deal. It'll thicken when you add the cheese.
5. In a baking dish, combine the squash, veggies, and sauce, and spread evenly in the dish.
6. In a small microwaveable bowl, melt 1 tsp of butter in the microwave until it liquefies. Add the panko crumbs and toss to coat. Sprinkle the crumbs evenly over your dish, and cook for 15 minutes. After the 15 minutes, switch your oven to a low broil setting and let the crumbs brown for around 5 minutes (but watch very carefully!)
7. Enjoy!