Lamb Chops With Minted Spaghetti Squash
Serves 4|
Hands-On Time:
15m
|
Total Time:
30m
Ingredients
- 1 small spaghetti squash (3 pounds)
- 3 tablespoons olive oil
- 4 small lamb shoulder chops (about 2 1/2 pounds; 1 inch thick)
- 1/2 teaspoon ground cumin
- kosher salt and black pepper
- 4 scallions, thinly sliced
- 1/4 cup fresh mint leaves, torn
Directions
- Cut ½ inch from both ends of the squash and cut in half lengthwise.
- Microwave the squash on a plate, cut-side down, on high until tender, 10 to 12 minutes. Let cool for 5 minutes.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the lamb with the cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
- Cook the lamb to desired doneness, 4 to 5 minutes per side for medium-rare.
- Scoop out and discard the squash seeds. With a fork, gently scrape the strands of the flesh into a bowl.
- Toss the squash with the scallions, mint, remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the lamb.
Nutritional Information
- Per Serving
- Calories 325
- Fat 18g
- Sat Fat 4g
- Cholesterol 68mg
- Sodium 597mg
- Protein 23g
- Carbohydrate 21g
- Fiber 5g
What does this mean? See Nutrition 101.
Quick Tip
Exceedingly mild, spaghetti squash benefits from the addition of fresh herbs. If you don’t have mint, try parsley, basil,
tarragon, or chives.
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