Lamb with minted spaghetti squash

We often don’t get lamb because it’s so expensive here, so we were excited when it went on sale and we were able to try this recipe. It’s another Real Simple find from awhile back and always looked intriguing, especially since we both have a new found love for spaghetti squash.
Lamb with Minted Spaghetti Squash
  • 1 small spaghetti squash
  • 3 Tbsp olive oil
  • 4 small lamb shoulder chops
  • 1/2 tsp ground cumin
  • salt and pepper
  • 4 thinly sliced scallions
  • 1/4 cup sliced fresh mint
Prepare the spaghetti squash by chopping of a half inch from the top and bottom and then slice it in half lengthwise.  Place the halves face down on a microwaveable plate and microwave on high for about 10 minutes or until tender.  Cool the squash for about 5 minutes.

Season the lamb with the cumin, a half t of salt and a quarter tsp. pepper.

Heat a large skillet on medium high.  Add a T of oil and wait until you see faint whispers of smoke.  Place lamb into skillet and cook for about 4-5 minutes per side.

Return to the squash and flip them on their backs, scoop out and throw away the seeds.  Use a fork to gently scrape the flesh into a bowl.  Toss the spaghetti squash with the scallions mint, the remaining oil, a half tsp. salt, and a quarter tsp. pepper.
Nutritionals(Serves 4): Cals: 325, Fat: 18, Protein: 23, Carb: 21, Fiber 5.