Spaghetti Squash with Spicy Braised Greens, Raisins, and Pine Nuts
- 1⁄2 of a 4-pound spaghetti squash, with the seeds scraped out (see note in sidebar)
- Water for the baking pan
- 2 tablespoons refined coconut oil
- 2 cloves garlic, minced
- 1 to 2 canned chipotle chiles in adobo sauce, seeded and minced
- 1-1⁄2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens, or a combination, cut into 1⁄2-inch strips
- 1 to 1-1⁄2 cups low-sodium vegetable stock
- 3⁄4 teaspoon fine sea salt
- 1⁄3 cup raisins
- 1⁄4 cup pine nuts
- 2 tablespoons extra virgin olive oil
Preheat oven to 375°F.
Place the squash flesh down in a 13 x 9-inch baking pan. Add 1⁄4 inch of water and bake until the squash is easily pierced with a fork, 50 to 60 minutes.
Meanwhile, heat the coconut oil in a 4- to 6-quart stockpot over medium. Add the garlic and chipotle and cook for 1 minute. Add the greens, handfuls at a time, stirring until they’re all in the pot. Add 1 cup of the stock, 1⁄2 teaspoon of the salt, and the raisins. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are tender, about 10 minutes, or 15 to 20minutes for collard greens. (If the pan gets dry before the chard is cooked, add more stock, 2 tablespoons at a time.) Stir in 3 tablespoons of the pine nuts.
When the squash is done, use a fork to separate the strands into a large bowl. Add the olive oil and the remaining 1⁄4 teaspoon of salt and toss gently. Transfer the “spaghetti” to plates or a platter, top with the greens mixture, garnish with the remaining 1 tablespoon of pine nuts, and serve. (Serves 4)