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