Tender Pork Chops with Herbed Two Squash Pasta

I must say that I am quite proud of this dish...this is a new favorite! We didn't discover our love of squash until after my diagnosis. Since then, it has become a staple in our home, and we are always looking for new ways to use it.

This was a meal that made me dance around my kitchen, it was love at first taste ;)

*Please excuse my picture...our camera is broken, so this comes from my trusty camera phone

Tender Pork Chops with Herbed Two Squash Pasta

4 Pork Chops

1 medium Spaghetti Squash

2 Tbsp EV Olive Oil

1 medium Zucchini Squash, sliced into coins

1/2 White Onion, small diced

2 cloves Garlic, minced

1 Cup Chicken Stock

2 Tbsp Butter

2 Tsp Parsley

2 Tsp Rosemary

2 Tsp Thyme

2 Tsp Basil

Salt and Pepper to taste

Preheat oven to 400 f. Cut the spaghetti squash lengthwise down the center and place both halves face down in a roasting pan half way full of water. Place in the oven for about 45 minutes or until a knife poked into the side slides out easily.

In the meantime, saute the onion and garlic in the olive oil until tender. Salt and Pepper both sides of the pork chops, add the stock to the sauteed onions, nestle in the pork chops and cover the pan with a lid. Turn down the heat to Med Low. Cook the chops low and slow until cooked to your liking. They will stay tender at a low temp.

Once the spaghetti squash is finished baking, pull it out of the oven and let it cool a bit until it is comfortable to touch. Pull out the pork chops onto a plate. Using a spoon, scoop out the seeds from the squash and discard them. Using the same spoon or a fork, gently scrape the spaghetti strands out of the squash skin. Turn up the heat on the pan with the sauteed onions to med high or so, and add the spaghetti and zucchini squash. Toss to coat, melting in the butter and adding the herbs, salt and pepper. Add the chops back in and you are set to go!

Snuggle close to your sweetheart and eat up! Pack the rest for a lunch your co-workers will be jealous of!