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1
Preheat oven to 425F.
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2
Season the guinea hen breast on all sides with French Picnic salt.
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3
Place in a rimmed baking or roasting pan.
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4
Set aside at room temperature.
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5
Using a large chefs knife, cut the spaghetti squash in half from the stem end to the blossom end.
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6
Scoop out the seeds with a large metal serving spoon.
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7
Season generously with salt and black pepper, and brush cut side with 1 tablespoon of olive oil.
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8
Place cut side down on a heavy baking or roasting pan.
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9
Poke a few small holes in the squash skin.
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10
Place both the guinea hen and squash pans in the oven at the same time.
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11
Guinea hen should be placed in the bottom of the oven, and squash on the top.
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12
Cook for 25 minutes, and then reduce heat to 300o F. Cook for an additional 15-20 minutes, or un- til squash skin gives to the touch, and the guinea hen is fully cooked, and firm to the touch.
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13
While the squash and hen are roasting, heat a large saute pan over medium-high heat.
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14
Add 2 tablespoons of the olive oil to the pan, then add onions, and cook while stirring for 1-2 minutes.
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15
Add garlic and cook 2-3 minutes more, then add the greens.
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16
Cook for 5-6 more minutes, or until the greens are fully wilted.
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17
Remove from the heat.
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18
Once the squash is cooked, remove from oven, and allow to cool slightly.
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19
Scrape out the strands of squash with a fork.
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20
Rewarm pan over medium heat, and add squash.
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21
Stir well to combine and heat through.
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22
If there is no liquid in the bottom of the pan, add 2-3 ounces of water.
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23
Melt in the butter, while stirring to combine.
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24
Adjust seasoning with salt and pepper.
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25
Plate each person a guinea hen breast and a hearty serving of greens and spaghetti squash.
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26
Enjoy!
