Serves 4
1/2 of a 4-pound spaghetti squash, with the seeds scraped out
Water for the baking pan
2 tablespoons refined coconut oil
2 cloves garlic, minced
1-2 canned chipotle chilies 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 375º F (190º C).
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, 50-60 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 15-20 minutes 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.
Courtesy of Rory Freedman and Kim Barnouin, authors of Skinny Bitch In the Kitch.
For even more vegetarian recipes, check out VegRecipes.org.
