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.”
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 – making sure to scrape the bottom of the pan to get up any of the left behind fat.
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…
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.”
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
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.
I think I found my favorite vegetable…spaghetti squash is awesome! Have you guys tried it before?