Cook the spaghetti squash: on early intro, you can peel it with a heavy duty vegetable peeler like this, then boil in broth; otherwise, cut in half and roast, cut sides down, at 375* for 45 min-hour.

If you're using pre-cooked spaghetti squash from the refrigerator or freezer (like I did), place pre-cooked spaghetti squash, seeds removed, in a medium stock pot and cook with one quart chicken stock, simmering on low while you cook the chicken

Pour the remaining quart of stock in a large, deep skillet and add the chicken, tomatoes, greens, onion, lard, garlic and salt.

Cook until chicken and veggies are cooked through.

Scoop spaghetti squash on individual plates for serving, salting to taste.

Add a scoop of chicken and vegetables on top of spaghetti squash and serve.