Preheat oven to 425 degrees F (220 degrees C). Rinse, and chop the Chard (8 ounce). Thinly slice the Garlic (2 clove) and Onion (1). Season the Guinea Hen Breast (2) with the Beautiful Briny® French Picnic Sea Salt (1 1/2 tablespoon). Place in a rimmed baking pan, and set aside.
Using a large knife, cut the Spaghetti Squash (1) in half lengthwise. Scoop out the seeds with a large metal spoon. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste) and brush with Olive Oil (1 tablespoon).
Place cut side down on a heavy baking pan. Poke a few small holes in the squash skin. Place Guinea hen on the bottom rack of oven, and the squash on the top. Cook 25 minutes, then reduce heat to 300 degrees F (150 degrees C). Cook 15-20 minutes.
While the squash and hen are roasting, heat a large sauté pan over medium-high heat. Add Olive Oil (2 tablespoon) to pan. Add the sliced onion, and cook while stirring for 1-2 minutes. Add garlic and cook 2-3 minutes more, then add the chard.
Cook chard for 5-6 more minutes, or until the greens are fully wilted. Remove from the heat.
Once the squash is cooked, remove it from the oven, and allow it to cool slightly. Scrape out the strands of squash with a fork. Rewarm the pan with chard over medium heat, and add the spaghetti squash.
Stir well to combine, and heat through. If there is no liquid in the bottom of the pan, add 2-3 ounces of Water (to taste). Melt the Butter (2 tablespoon) while stirring to combine. Adjust seasoning with salt and pepper.
Plate each person a guinea hen breast and a hearty serving of greens and spaghetti squash. Enjoy!