Chili Rubbed Pork Roast with Spaghetti Squash

I had never tried spaghett squash and was curious to try it.  I found this recipe in Family Circle magazine and decided to give it a try.  The squash is not exactly like spaghetti, but it is a good substitution and so much healthier!  This recipe is designed to have leftovers to make Pork and Veggie Burritos, but make whatever it is you like.

Chili Rubbed Pork Roast with Spaghetti Squash



  • 1 spaghetti squash (about 3 1/2 pounds)
  • 1 tablespoon butter, melted
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  •  2 tablespoons fresh coriander (cilantro), chopped

Roast Pork:

  • 1 tablespoon chili powder
  • 2 teaspoons grond cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 center-cut bonelsess pork roast (2 pounds)
  • 2 teaspoon vegetable oil
  • 4 baking potatoes, scrubbed


Preheat one of your ovens to 350 degrees F.  Cut the squash in half lengthwise and scrape out the seeds.

In a small bowl, combine butter, cumin, paprika, and salt.  Brush this mixture onto the cut sides and into the cavities of the squash, then place the squash cut side down on a rimmed baking sheet.  Carefully pour 1/4 cup of water into the pan and roast the squash until fork tender, about 1 1/2 hours.

Meanwhile, in another small bowl, combine chili powder, cumin, paprika, salt and pepper.  Rub all over pork, patting so that it adheres.  Brown pork on all sides in a large skillet over medium high heat.  This will take about 4 minutes.  Transfer browned meat to a roasting pan.

Pierce potatoes with a fork and place in the roasting pan around the pork.  Add the spaghetti squash.  Roast until the internal temperature of the pork measures 135 degrees F, about 40 to 45 minutes.  Tent pork and let rest 10 minutes.  Let the squash remain in the pan, but remove the potatoes.

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

Use a fork to scrape the flesh from on half of the squash and transfer to a serving bowl, then sprinkle with cilantro.  Wrap the other half with plastic wrap and reserve for another use.

Slice pork and serve with squash and potatoes.

Serves 4 with leftovers (for burritoes or whatever you like).

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