Slice squash in half and scoop out seeds and discard.
Cover squash in olive oil inside and out with your hands.
Place squash cut side down on a parchment paper lined baking sheet and bake for 30-40 minutes. (To test for readiness insert a wooden pick into the squash when soft like a cooked potato, it is done).
While squash is in the oven, wash and destalk kale, cut in very thin "spaghetti" and dry in salad drier.
Peel and cut onion and peel and crush garlic.
Heat a little olive oil in a large pan.
Once hot fry onion and garlic for about a minute and then add kale.
Fry while constantly moving until kale has completely softened.
Add Peas and turn off heat.
Remove squash from oven and let it cool down a little.
With gloves for dishwashing hold the spaghetti squash and scrape out the flesh from top to bottom with a fork and let fall into pan. Little spaghetti-like pieces will come out.
Turn on heat again and as soon as bubbly turn off right away and remove from heat
In a separate bowl whisk together 2 eggs and grated parmesan cheese and salt and pepper to taste (it should taste quite salty as it is meant for the whole dish).