Preheat your oven to 425F. Prick your spaghetti squash (carefully) 5-10 times with a sharp knife or fork. Place the spaghetti squash on a middle rack and bake — whole —for approximately 45 minutes. Once it starts to brown on the outside and you can easily stick a knife through it, it's done. Pull it out and let it cool.
While the spaghetti squash is baking, make the pesto. In a food processor, whirl together all of the ingredients for the pesto. You may need to scrape down the edges a few times. If it's too thick for your liking, add more olive oil or room-temp water. Set aside.
Once the spaghetti squash is out of the oven, ground your meat. In a large pan, pour in your olive oil and chopped yellow onion. Sauté until translucent. Then, add in your minced garlic. Stir until combined.
Add your ground lamb to the pan. Using a spatula, dice the meat into bite-sized pieces and cook all of the way through. Then, add in your chili flakes.
De-stem your kale and tear it into small pieces. Add the kale to the pan and stir it around until it wilts.
Carefully slice open your spaghetti squash and remove the seeds with a spoon. Using a fork, scrape the insides and plate a portion of the spaghetti squash. Top the spaghetti squash with a few spoonfuls of the meat, kale, and pesto. Sprinkle on parmesan cheese. Dig in!