Roasted Guinea Hen with Wilted Chard and Spaghetti Squash
Elegant one-pan roasted guinea hen paired with tender spaghetti squash and garlicky wilted chard, finished with butter. This dish showcases the delicate, slightly gamey flavor of guinea fowl while the roasted squash adds natural sweetness and the greens provide earthy balance. Ideal for a sophisticated weeknight dinner or special occasion when you want restaurant-quality results at home. The technique of roasting the protein and vegetable simultaneously while building the greens side on the stovetop demonstrates efficient kitchen timing.
Ingredients
- 2 guinea hen breastchicken breast1:1poultry
milder flavor, slightly shorter cook time
- 1 ½ tablespoon Beautiful Briny French Picnic sea salt
- 1 spaghetti squashzucchini noodles1:1vegetarian_swap
raw or lightly cooked, no oven roast needed
- kosher salt, to taste
- ground black pepper, to taste
- 3 tablespoon olive oil
- 1 onion, thinly sliced
- 2 clove garlic, thinly sliced
- 8 ounce chard, choppedspinach0.75:1greens
spinach wilts more quickly and has a milder taste
- water, to taste
- 2 tablespoon butter
Instructions
- 1
Preheat oven to 425F (425°F).
- 2
Rinse and chop the chard.
- 3
Thinly slice the garlic and onion.
- 4
Season guinea hen breasts with sea salt.
- 5
Place seasoned breasts in a rimmed baking pan.
- 6
Cut spaghetti squash in half lengthwise and scoop out seeds with a metal spoon.
- 7
Season squash halves with salt and pepper, brush with olive oil.
- 8
Place squash cut side down on a heavy baking pan and poke small holes in the skin.
- 9
Put guinea hen on bottom oven rack and squash on top rack.
- 10
Roast 25 minutes, then reduce heat to 300F (300°F) and continue cooking 15-20 minutes.
- 11
While roasting, heat a large saute pan over medium-high heat and add olive oil.
- 12
Cook sliced onion, stirring, until softened.
- 13
Add garlic and cook 2-3 minutes more.
- 14
Add chopped chard and cook 5-6 minutes until fully wilted.
- 15
Remove from heat.
- 16
Once squash is tender, remove from oven and cool slightly.
- 17
Scrape out squash strands with a fork.
- 18
Return chard pan to medium heat and add spaghetti squash.
- 19
Stir to combine and heat through.
- 20
Add water if the pan is dry, then melt butter while stirring.
- 21
Adjust seasoning with salt and pepper.
- 22
Plate each person a guinea hen breast with the greens and squash mixture.
Tips
Guinea hen is leaner than chicken, so monitor doneness carefully to avoid drying out. Aim for an internal temperature of 160-165F.
Spaghetti squash releases moisture as it cooks. Poke holes to allow steam to escape and prevent a soggy interior.
Pre-chop the chard before roasting begins so you can add it to the pan quickly without delaying the onion and garlic cooking.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to restore moisture.
Chard can be chopped and stored overnight. Spaghetti squash can be roasted 1 day ahead and refrigerated; reheat briefly before combining with chard and butter.
Serve immediately while the guinea hen is warm and the greens are heated through. Pair with a dry white wine or light red wine.
Common Mistakes
Don't skip poking holes in the squash skin to avoid steam buildup that can cause the squash to burst.
Don't overcook the guinea hen breasts; their leanness means carryover cooking is minimal, so pull them at 160-165F to avoid dryness.
Don't add butter until greens and squash are combined; it cooks off quickly and prevents proper incorporation of flavors.
Substitutions
Dairy-Free Swaps
General Alternatives
raw or lightly cooked, no oven roast needed
FAQ
Can I use chicken instead of guinea hen?
Yes, substitute chicken breast at a 1:1 ratio. Chicken is milder and slightly fattier, so it may cook slightly faster. Check doneness at 160-165F internal temperature.
What if my spaghetti squash is undercooked after the time specified?
Return it to the oven for an additional 5-10 minutes at 300F. Squash size varies; larger squashes need longer. Strands should scrape away easily with a fork.
How long can I keep leftovers and can I freeze them?
Store in the fridge for up to 3 days in an airtight container. Freezing is not recommended due to the texture of the squash, which becomes mushy when thawed.