Chili Rubbed Roast Pork With Spaghetti Squash

Nothing like a kitchen that smells of all sorts of good spices and roasting meats.  MMMMM, reminds me of Sunday dinner growing up.  This meal takes about 15 minutes to throw together, about 1 ½ hours to cook, and, if you follow the rules, 20-30 minutes to enjoy.

Ingredients Squash:

• 1 spaghetti squash (about 4 pounds)
• 1 Tablespoon butter or 1 Tablespoon Brummel and Brown’s yogurt spread (melted)
• 1 ½ teaspoons ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon sea salt
• 2 Tablespoons fresh cilantro leaves, chopped

Ingredients Roast Pork:

• 1 center cut boneless pork roast trimmed well (2 pounds)
• 1 Tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1 teaspoon olive oil

Directions:

1. Heat oven to 350 degrees
2. Cut squash in half lengthwise and scrape out the seeds
3. In a small bowl combine butter (or spread), cumin, paprika and salt.
4. Brush mixture onto cut side and cavities of squash
5. Place squash cut side down in a shallow baking dish (with sides)
6. Pour ¼ cup water in pan
7. Roast at 350 degrees for about 1 ½ hours, or until squash is fork tender
8. Now make the roast pork
9. In a small bowl combine the chili powder, cumin, paprika, salt and pepper.
10. Place pork on a sheet of wax paper and apply dry rub to meat evenly, patting so that rub adheres
11. Heat oil in a large non stick skillet over medium high heat and brown the pork roast on all sides (about 4 minutes)
12. Transfer pork to a roasting pan.
13. Roast in oven with squash until internal temperature reaches 135 degrees; about 40 - 45 minutes.
14. Let pork rest on cutting board under tented foil for about 10 minutes
15. Let squash stand in baking pan for about 10 minutes
16. Turn over squash and with a fork scrape flesh of one of the halves into a serving bowl and sprinkle with fresh cilantro.
17. Wrap the other half tightly in plastic wrap for leftovers.
18. Cut roast in half. 
19. Slice and serve one half with the spaghetti squash
20. Wrap the other half in plastic wrap for leftovers.  (see above spaghetti squash)

Nutritional information:  Makes a total of 8 servings (4 for Sunday dinner, 4 reheated for lunches or a dinner later in the week) each with approximately;

• 282 calories and
• 34 grams protein 

Each serving is around 4 ounces of roast pork and 1 cup of spaghetti squash so adjust according to appetite.