Preheat oven to 400 F. Cut squash in half from stem to end. Scoop out the seeds, discarding strings. Pile seeds on a large baking sheet; drizzle with oil and sprinkle with salt. Spread out in an even layer and bake 7 to 10 minutes until roasted golden and crispy. Scrape into a small bowl to cool.
Slice squash halves into ½-inch-thick crescent moons. On the same baking sheet the seeds were on, place pork chops in the middle; rub with oil and sprinkle with garlic powder and salt, then flip them over. On one side of the baking sheet, pile squash and toss with oil and honey, then spread squash evenly in a single layer around the pork chops. Dice apples; spread among the squash. Sprinkle everything with garlic powder, salt, pepper, and herbs. Bake 20 to 25 minutes or until the thickest part of the pork reaches 145 F. Serve with roasted seeds sprinkled on top.
Per serving: 333 calories, 14 grams fat (4 grams saturated fat), 29 grams total carbohydrates, 78 milligrams cholesterol, 357 milligrams sodium, 3 grams fiber, 25 grams protein.
