Lamb Loin Chops and Spaghetti Squash

We recently bought a Groupon for $20 for $40 of groceries at Fox & Obel, and decided to use it on some really good cuts of meat. We landed on the lamb loin chops, which certainly did not disappoint.

I did a really simple preparation of the lamb using ingredients we had around the apartment starting with a garlic, olive oil, salt and pepper “rub.”

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I then seared the lamb in some olive oil for two minutes on each side, until the outside was brown and charred. After setting the meat aside to rest, I added some more olive oil, minced garlic and onions Рmaking sure to scrape the bottom of the pan to get up any of the left behind fat.

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Once the onions were cooked, I added a bit more olive oil, water and a pinch of flour to thicken up the sauce. Then I returned the chops to the pan, coverd and simmered on low heat for 30-40 minutes.

While the meat was cooking, I worked on the spaghetti squash. If you haven’t seen this vegetable before, it’s usually found in the produce section near the other squash. Here’s what is looks like…

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Cooking spaghetti squash is really simple. Just cut it in half and cook (with the inside part on the greased pan) for 40 minutes. Once cooled, take a fork and scrape the inside of the squash so you get “spaghetti.”

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The shredded squash tastes surprisingly a LOT like real pasta. With just 42 calories per cup it is so much healthier than spaghetti. You can cook the squash with any sauce, toppings or seasonings you like. I chose crispy pancetta, butter and plain old S&P.

I had to include one food-porn shot of the pancetta cooking. YUMMMM

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The results were perfectly tender, juicy lamb and “al dente” spaghetti squash with lots of savory, salty pancetta. I only wish there was more meat on the lamb! I could have eated it all night.

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I think I found my favorite vegetable…spaghetti squash is awesome! Have you guys tried it before?