Spaghetti Squash with Spicy Braised Greens, Raisins and Pine Nuts

-The New York Times, Jan 2 2008

1 small spaghetti squash, about

2 1/2 pounds, halved lengthwise, seeds removed

2 tablespoons coconut oil (see note)

2 garlic cloves, minced

2 canned chipotle chilies in adobo, seeded and minced

1 large bunch (12 to 16 ounces) kale, chard or collard greens, thick ribs removed, leaves sliced crosswise

1 cup vegetable stock

3/4 teaspoon sea salt

1/4 cup raisins

1/4 cup pine nuts, toasted

2 tablespoons olive oil.

1. Preheat oven to 375 degrees. Place squash cut-side down in a roasting pan. Pour in 1/4 inch water and bake until flesh is soft, 50 to 60 minutes.

2. Meanwhile, heat coconut oil in a large pot over medium heat. Add garlic and chipotles and cook, stirring, 1 minute. Add greens, a few handfuls at a time, stirring between additions. Add stock, 1/2 teaspoon salt and raisins. Bring to a boil, cover, lower heat and simmer until greens are tender, 10 to 20 minutes (collard greens take the longest). If pan becomes dry, add a little water. Stir in 3 tablespoons pine nuts.

3. When squash is done, use a metal spoon to scoop flesh out into a bowl, separating into strands. Add olive oil and remaining 1/4 teaspoon salt and toss gently. Transfer to plates, top with greens and serve, garnishing with remaining pine nuts.

Yield: 4 to 6 servings.

Note

Lebanese Lentil Soup

-adapted from The Complete Color Cookbook

1.5 c lentils
2 carrots, chopped
1 potato, chopped
6.25 c water
1.5 lb spinach or chard
4 T olive oil
1 onion
5 cloves garlic
2 T chopped cilantro leaves

Simmer the 1st 4 ingredients together for 45 minutes. Sautee onions and garlic until lightly browned. Add onions, spinach to soup and simmer. Season to taste. Serve with cilantro on top and fresh lemon wedges on the side.