Source: Family Circle

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Recipe Summary

prep:
15 mins
cook:
4 mins
roast:
1 hr 30 mins
stand:
10 mins
total:
1 hr 59 mins
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Ingredients

Squash
Roast Pork

Directions

Instructions Checklist
  • Heat oven to 350°. Cut
    squash in half lengthwise and
    scrape out seeds. In a small
    bowl, combine butter, cumin,
    paprika and salt. Brush butter
    mixture onto cut sides and
    into cavities of squash. Place
    squash cut side down on a
    rimmed baking sheet. Pour
    ¼ cup water into pan. Roast
    at 350° for 1½ hours or until
    squash is fork-tender.

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  • Meanwhile, make roast
    pork. In a small bowl, combine
    chili powder, cumin, paprika,
    salt and pepper. Place pork on
    a sheet of wax paper and apply
    dry rub to meat evenly,
    patting so rub adheres.

  • Heat oil in a large nonstick
    skillet over medium-high
    heat. Add pork and cook,
    browning on all sides, about
    4 minutes. Transfer meat
    to a roasting pan. Pierce
    potatoes with a fork. Place
    pork in oven with potatoes
    and squash and roast until
    internal temperature reaches
    135°, about 40 to 45 minutes. Let pork rest on cutting
    board under tented foil for
    10 minutes; let squash stand
    on baking pan for 10 minutes.
    Remove potatoes.

  • With a fork, scrape flesh of
    one squash half into serving
    bowl and sprinkle with
    cilantro. Wrap the other half
    tightly in plastic wrap and
    refrigerate for Thursday.

  • Cut roast in half. Slice and
    serve one half with spaghetti
    squash and baked potatoes.
    Wrap the other half in plastic
    wrap and refrigerate for
    Thursday.

Nutrition Facts

380 calories; fat 9g; cholesterol 75mg; saturated fat 3g; carbohydrates 44g; insoluble fiber 7g; protein 30g; sodium 356mg.
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