• 1 2-lb spaghetti squash, halved and seeded
  • 8 lamb rib chops, cut 1-inch thick
  • 1 ½ tsp lemon-herb seasoning
  • 3 tsp extra virgin olive oil
  • 2 cups red and/or yellow cherry tomatoes
  • 1 clove garlic, minced
  • Snippet fresh thyme (optional)
  1. Place squash halves, cut sides down, in a microwave-safe baking dish.
  2. Cover with vented plastic wrap. Microwave 12 to 15 minutes or until tender. Let cool while preparing chops.
  3. Pat lamb chops dry; rub chops with 1 teaspoon of the Lemon-Herb Seasoning.
  4. In a large skillet heat 2 teaspoons of the oil over medium-high heat.
  5. Add lamb chops to skillet; cook 9 minutes for medium (160°F), turning once halfway through cooking. Remove chops to a plate, cover to keep warm.
  6. In the same skillet cook tomatoes and garlic in drippings 2 minutes or until tomatoes are heated through and slightly soft, stirring frequently. Remove skillet from heat.
  7. Using a fork, remove the squash pulp from the shell.
  8. In a small bowl combine the remaining 1 teaspoon oil and the remaining ½ teaspoon Lemon-herb Seasoning. Pour over spaghetti squash and toss to coat.
  9. Serve chops and tomatoes over spaghetti squash. If desired sprinkle with fresh thyme.