Make the chimichurri: put parsley, mint, garlic, red pepper flakes, olive oil and red wine vinegar in the bowl of a food processor and pulse 15-20 times until blended but not pureed. Pour into a bowl, cover and set aside.
Prep the squash: Clean out the bowl of the food processor and add squash. Pulse 5-10 times until the squash resembles the size of rice. Set aside.
Light charcoal grill or preheat gas grill to 350-400 degrees. Add lamb loins and cover the grill. Grill for approximately 5 minutes on one side, then flip over and grill the other side approximately 3-5 minutes until the internal temp of the lamb reaches 130 degrees for medium rare.
Remove loins from the grill, cover loosely with foil and let rest 5-7 minutes.
While lamb is resting, pour squash into a medium saucepan and add enough broth so the squash is just covered. Bring the squash mixture to a boil and add ghee. Reduce heat and simmer approximately 5-7 minutes until the squash is tender. Drain squash in a colander or strainer and place in a serving dish.
Cut lamb against the grain into 1/4" thick slices, then drizzle chimichurri on top. Serve immediately.