This recipe tosses Spaghetti Squash with a flavorful and juicy sauteed greens.

Cut one Spaghetti Squash in half the short way.  Scoop out the seeds and seed pulp and discard.  Stand the two halves cut-side down on a baking sheet.  Bake at 350 until they are very tender.

Remove the squash and allow to cool.

Meanwhile, soak 1/2 lb. of spinach and the greens from 1 bunch of beets, stems removed. (If you want to use the stems, you should chop them finely).  Drain, then repeat if necessary.  Spin dry.

Chop the greens roughly.

Clean 1 leek and mince it finely to make 1 C.  Peel and mince 3-4 cloves of garlic.

Chop 1/2 C. pitted green olives (or 1/4 C. olives and 6 anchovy filets).

When the squash is cool, use a large spoon to scoop it out carefully into a bowl, as close to the rind as possible.  Use your hands to fluff it and separate the strands.  Use a tongs to toss it with 1 t. each salt and olive oil.

Heat 3 T. olive oil in a large skillet and add the olives/anchovies and the leeks (and the Beet stems, if using).  Saute for 5 minutes over low heat, until the leeks are soft, then add the garlic.  Sprinkle with a dash of red chile flakes or paprika flakes.

When the garlic is soft, raise the heat to high for a minute, then add the greens.  Use a tongs or spatula to turn them as they wilt, cooking until just tender.  Season generously with salt.

Add half the squash and stir into the greens.  Add more squash until you have the combination you want of “pasta” and vegetables.  Turn off the heat, then sprinkle generously with black pepper and Parmesan.