PREHEAT oven to 350°. Toss butternut squash, cubed zucchini, and minced garlic with 1 tbsp olive oil in a bowl. Spread onto a parchment paper lined baking sheet. Bake 35-40 minutes until squash is fork-tender.
WHILE squash cooks, use a spiral slicer on 6mm blade to slice other 2 zucchini into noodles. Rub pork chops with onion powder, garlic powder, thyme, sea salt and black pepper.
HEAT a pan over medium/high heat and melt butter. Allow pan to get very hot. Place pork chops on pan and cook 5-6 minutes. Turn and cook an additional 5-6 minutes. Allow chops to rest 5 minutes. Thinly slice pork chops.
COMBINE roasted squash and the other ½ tbsp olive oil in a food processor or blender with basil, rosemary, salt, black pepper and coconut milk. Blend until just combined. Heat sauce in a saucepan until hot. Pour over zucchini noodles. Toss to coat. Serve pork chop slices over butternut squash sauce and zoodles.
Notes
*About ½ a medium squash, but definitely measure with cups ** The low-cal kind in refrigerated section, not canned