You could take almost any of the braised greens recipes in the Recipe Blog and toss them with cooked spaghetti squash. This is a variation of “Sicilian Pasta with Rapini” from earlier this summer.
1 medium spaghetti squash
3 T extra-virgin olive oil, divided
2 garlic cloves, minced
1/4 – 1/2 t red pepper flakes, or to taste
1 large bunch greens, washed, stemmed, coarsely chopped
1 c vegetable broth, plus extra if needed
salt, to taste
1/4 c raisins
4 T c toasted pine nuts, or chopped walnuts, divided
1. Preheat oven to 375ºF. Pierce squash several times and place on a baking sheet. Put in oven and bake until tender, about an hour. Remove from oven and let cool enough to handle. Or, cut squash in half, remove seeds, place cut side down on a baking sheet and bake until tender.
2. While squash is cooling, heat 2 T of the olive oil with the garlic and red pepper flakes in a large skillet over medium heat. Once the garlic begins to sizzle a bit, cook for about 30 seconds, stirring, then start adding greens, gently turning them as they wilt down, until all the greens have been added and are wilted. Add broth, some salt, and the raisins. Bring to a boil, reduce heat, cover if you wish, and simmer until greens are tender–this will depend on your choice of greens. If the skillet starts to dry out before the greens are tender enough for your liking, then add some more broth or water. When done, stir in 3 T of the nuts.
3. Cut squash in half, remove seeds. With a large fork, scoop out the flesh of the squash, separating the strands as best as you can, into a bowl. Add the remaining 1 T of olive oil and some salt, and toss. Either transfer squash to plates and top with greens, or add greens to squash (or vice-versa) and combine, then serve–garnished with remaining nuts.