Spaghetti Squash with Rapini

I know, now you're thinking I'm really crazy. Who the heck would serve the twin weirdnesses of spaghetti squash and rapini together, in one dish? Well, I did it, and Larry actually enjoyed it.

The key, once again, is garlic.

I served this dish with browned asparagus the other night, a combination that intrigued the taste buds and made for an enjoyable meal.

If you don't have rapini, use arugula or beet greens or even kale. Just make sure to cook the greens until they're soft, so they make a nice contrast to the al dente spaghetti squash strands.

Because it's just the two of us, I buy very small spaghetti squashes when I see them. They fit in the toaster oven easily, and cook in about half an hour. If you have a larger spaghetti squash, adjust the timing accordingly. I recently read that spaghetti squash cooks well in the slow cooker - taking 5-6 hours. I haven't tried that yet, but maybe in the heat of summer that will be a good way to get my spaghetti squash fix.

Spaghetti Squash with Rapini
1 small spaghetti squash
1 bunch rapini
2 cloves garlic, chopped
2 tbsp olive oil

Wash the spaghetti squash with non-toxic, fragrance-free dish soap and bake it at 375°F until tender, 30-60 minutes depending on the size of the squash. Squeeze it gently to see if it's done. Let it cool a little, then cut it in half lengthwise, scoop out the seeds and guts, and then fork the strands of flesh out into a bowl.

Wash the rapini and cut off the toughest stems. Stack the leaves in a pile and cut them crosswise in rough 1" pieces.

Warm the garlic in the olive oil in a large skillet over medium heat. When it smells good, add the rapini, toss well with salt and pepper, and let it cook until soft.

Stir in the spaghetti squash strands, and let cook until warmed through, about 5 minutes.

Serve immediately.

Serves 2-4 depending on the size of your spaghetti squash