Lemon Herb Lamb Chops over Spaghetti Squash

Ingredients

• 1 2-lb spaghetti squash, halved and seeded

• 8 lamb rib chops, cut 1-inch thick

• 1 1/2 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)

Directions

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.