Goat loin chops & spaghetti squash
Inspiration
Here we GOAT again! His first experience at the Market, Jamie, now visiting us weekly, was inspired to try something entirely new — goat loin chops fit the bill and the budget. And let’s get some goat feta cheese as well…you know, to even things out. Two chops served him and his girlfriend for a special dinner and here he GOATS again, the leftover spaghetti squash drizzled in butter was a delicious midnight snack.
Ingredients
1/3 lbs goat loin chops
2 tsp olive oil
1 tsp garlic
1 drop of lemon juice
Dash of salt and pepper
4 mushrooms
1 TBS of goat feta cheese
1 spaghetti squash
1 TBS butter
5 - 6 cherry tomatoes
Method
Preheat your oven to 375 degrees.
Halve the spaghetti squash vertically and place both pieces on baking pan with the inside facing up.
Brush the insides with olive oil, garlic, and salt and pepper.
Bake for 45 - 60 minutes.
While the spaghetti squash is baking, place loin chops and mushrooms in a pan. Sprinkle with olive oil, garlic, salt and pepper, and lemon juice.
Cook the loin chops and mushrooms in a pan on medium heat for 10 minutes.
Cut the cherry tomatoes into quarters.
When the squash is ready, remove from oven and scrape out the insides with a fork until the skin is completely clean. Discard the skin.
Plate your meal starting with spaghetti squash at which time butter can be added. Then add the loin chops and mushrooms. Surround with cherry tomatoes and sprinklings of feta goat cheese.
Enjoy!