1/2
of a 4 - pound spaghetti squash, with the seeds scraped
out Water for the baking pan 2 tablespoons refined
coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch
strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil
It is obtained by mechanically and chemically refining, bleaching and deodorizing the crude
coconut oil; making it thin, colorless, and odorless and basically
stripping all the goodness
out of it so only saturated fat is left.