Preheat oven to 350°F.

Roast squash: Place the squash halves on a baking sheet, cut sides up. Rub 1-2 teaspoons olive oil over the cut sides and sprinkle with salt and pepper. Roast in the preheated oven for 1 hour or until the squash is fork tender.

Marinate lamb: While the squash is roasting, cut the lamb rack into individual chops (cutting all the way through the meat in between each bone) and pat dry. In a large, shallow bowl, whisk together garlic, ¼ cup olive oil, Dijon, Herbes de Provence, salt and pepper. Add lamb chops and turn them over into the marinade to coat them. Let them sit in the marinade while the squash roasts (mine sat for about 30 minutes).

When the squash is done cooking, remove from oven and set it aside while you cook the lamb chops.

In a large, heavy skillet (preferably cast iron), heat peanut oil over medium-high heat. Place lamb chops in the hot oil and let sear, about 2-3 minutes per side, until they're cooked to your desired degree of doneness.

To serve, use a fork to gently scrape the strands of “spaghetti” loose from the squash skins. I’ve found that scraping crosswise (instead of lengthwise) produces more spaghetti-like strands, verses a big pile of mashed squash. Place the squash on a platter and top with the seared lamb chops. Drizzle with aged balsamic and sprinkle with pomegranate arils and parsley. Season with salt and pepper to taste. Enjoy!