Pork and cumin combine nicely. In this dish the slight sweetness of the squash off sets the subtle heat of the peppers and the smokiness of the cumin.
Spaghetti squash is one of those ingredients that many people think is complicated, but is actually ridiculously easy to prepare. It is also one of the few things I actually cook in a microwave.
2 pound pork roast ( I prefer the boneless center cut loin)
1/4 cup fresh lime juice
1 tablespoon of ground cumin
1 tablespoon of garlic, finely chopped
1/2 tablespoon onion powder
2 teaspoons of smoked paprika
2 teaspoon salt
1/4 cup of olive oil
3 chile de arbol (crushed red pepper flakes can be substituted)
1 medium spaghetti squash
1/2 cup chihuahua cheese
Trim the pork roast. Dice into 1 inch cubes. In a bowl combine the lime juice, paprika,cumin, garlic, onion powder and salt. Whisk until blended. Place the pork in a sealable freezer bag, pour the juice/spice mixture over the pork. Seal the bag and massage the mixture into the pork. Refrigerate for 2 to 3 hours.
When preparing the spaghetti squash there are two options, a relatively fast option and a slower option. The initial step is the same: cut each end off the squash, cut lengthwise down the middle and scoop out the seeds. If you wish to use the fast method place the squash in a large microwave safe casserole dish. Pour in about 1/2 cup of water and cover with cellophane wrap. Microwave on high for about 12 minutes. Allow to cool, then use a fork to strip out the flesh. The slower method calls for you to place the squash in an oven safe baking dish, cover with aluminum foil and bake at 350 degrees for about 40 minutes. Allow to cool and then strip out the flesh.
After the pork is marinated, heat the olive oil over medium heat. Crush the dried peppers into the oil and allow them to partially soften. Remove the pork from the marinade and place the pieces into the hot oil.
Fry the pork for about 10 minutes or until cooked through and browned. Plate the spaghetti squash and top with the pork and a small amount of the oil. Garnish with cheese and serve.