While the spaghetti squash cooks in the microwave, the lamb chops are seasoned and seared in the skillet. When the lamb chops are done and kept warm, the tomatoes are wilted with garlic in the same skillet – dinner is done!
Ingredients
- 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)
Instructions
- Place squash halves, cut sides down, in a microwave-safe baking dish.
- Cover with vented plastic wrap. Microwave 12 to 15 minutes or until tender. Let cool while preparing chops.
- Pat lamb chops dry; rub chops with 1 teaspoon of the Lemon-Herb Seasoning.
- In a large skillet heat 2 teaspoons of the oil over medium-high heat.
- 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.
- 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.
- Using a fork, remove the squash pulp from the shell.
- 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.
- Serve chops and tomatoes over spaghetti squash. If desired sprinkle with fresh thyme.
