Italian Style Pork Chops With "Spaghetti"

Ingredients
1 spaghetti squash (about 2 pounds)
2 large cloves garlic, minced
1 teaspoon salt
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon black pepper
4 rib pork chops (1-1/2 pounds total)
1 medium-size onion, halved and sliced crosswise
3 medium-size zucchini (about 1 pound), halved lengthwise and then
cut
crosswise into 1/2-inch-thick slices
1 can (28 ounces) chopped tomatoes with basil, garlic and oregano
1/2 teaspoon fennel seeds, crushed

Directions
1. Heat oven to 350 degrees F. Pierce squash in several places with
long
skewer. Place on baking sheet.

2. Bake in 350 degree F oven 45 minutes or until knife-tender, turning
squash over halfway through baking. Or, microwave on glass pie plate
on
high power for 15 minutes, turning over halfway. Cover to keep warm.

3. Meanwhile, combine the garlic, 1/2 teaspoon salt, the rosemary and
1/8 teaspoon pepper in a cup. Rub the seasoning mixture over both
sides
of the pork chops.

4. Coat large nonstick skillet with nonstick cooking spray. Heat over
medium-high heat. Add chops; brown 3 to 4 minutes on each side. Remove
to plate; cover to keep warm.

5. Add onion and zucchini to skillet; saute 5 minutes. Add tomatoes,
fennel seeds, 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to a
boil. Add pork chops with any accumulated liquid to skillet. Cover;
reduce heat and simmer 10 minutes.

6. Cut spaghetti squash in half. Remove and discard seeds. Scrape out
strands of spaghetti squash with fork into a bowl. Serve with pork
chops
and zucchini-tomato sauce. Makes 4 servings.


Nutrition facts per serving:
calories: 377
total fat: 14g
saturated fat: 5g
cholesterol: 63mg
sodium: 1681mg
carbohydrate: 36g
fiber: 7g
protein: 30g
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