I have never had lamb chops, ever. But they were so tender and juicy. Adam pointed out that the texture of the meat was denser, almost like liver (but good, I promise!). And though no one else in my home appreciates a good spaghetti squash, I was so excited to eat it as I was cooking. I couldn't stop tasting it. *blush* I was tickled that the recipe called for microwaving the squash to cook it--that's just the way my mom would make it!
This dinner would have been perfect if I could have omitted one ingredient: the mint. It was just too strong. And, as we've found with almost all these recipes, reducing the amount of onion is pretty much necessary. I almost always use half or at most three-quarters the amount stated, and it is still much too strong for us.
When I can find lamb chops for less that $5/lb I might cook them again. Or for a special occasion. Next summer when the spaghetti squash is at it's best I will try tossing it with olive oil again. Mmmm . . .