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Ingredients

Squash

Roast Pork

Directions

  • 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; 9 g total fat; 75 mg cholesterol; 356 mg sodium. 44 g carbohydrates; 30 g protein;

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