Sweet and Tangy Balsamic Glazed Pork Roast, and Oven Roasted Spaghetti Squash

 The other night I was scanning my cookbooks trying to decide what to make for Sunday dinner when I came across a recipe that I liked . . . but I ended up creating something totally new, resulting in the creation of an amazing Balsamic vinegar glaze that was a like a BBQ sauce but jazzed up a bit.
   I served the glaze over pork roast and meine gute was it a delight! One of my favorite restaurants serves wonderful crusty bread with a balsamic reduction to dip the bread in which helped inspire this recipe. (I LOVE balsaminc vinegar!)
   Pork roasts are always so Yum-E! They have always turned out so succulent when I make them and I actually prefer them to beef (oop, hope the hubby didn't hear that!) This seriously is a new favorite in my home! Easy and D-lish!

Sweet and Tangy Balsamic Glazed Pork Roast
Recipe by:Emily

1 5-lb boneless pork roast
1/4 cup water
1/3 cup packed brown sugar
1/4 balsamic vinegar
1/4 cup ketchup
2 tablespoons cooking oil
1 tablespoon soy sauce
1 clove garlic minced
1/2 tsp ground ginger or tsp freshly grated ginger
1/4 tsp black pepper
2 tsp cornstarch

Combine water, brown sugar, vinegar, catsup, oil, soy sauce, garlic, and black pepper. Pour liquid mixture over roast in a plastic bag and refriderate for 6-24 hours. Remove roast from marinade, cover with foil and roast in a 325 degree oven for 2 1/4 hours or until a meat thermometor registers at 155 degrees. Use left over marinade to make glaze by adding 2 tsp cornstarch in a sauce pan with the marinade, cook and stir until thickened and bubbly. Glaze the pork roast when it only has about 25 minutes left to cook and return to the oven uncovered, glaze again every 7 or 8 minutes until roast has cooked for a total of 2 1/4 hours. Allow roast to sit covered with foil for 15 minutes after removing from the oven to soak in all the juices. Slice roast and serve. Enjoy!

You can glaze any meat that you want to with this glaze!

I absolutely love Spaghetti Squash! I realize that it is a fall veggie but I bought some the other day and enjoyed it so much that I had to include it! If you have never made it try it! It is killer good with just butter and salt and pepper but also great with a sprinkling of Parmesan cheese!It makes a great light supper or side to any meal, plus it is soooo good for you! Spaghetti squash can be baked, boiled or steamed, and served with sauce as a substitute for pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces. (A little nutri info for ya their).

Oven Roasted Spaghetti Squash1 Spaghetti Squash
Salt
Pepper
Butter

Cut the spaghetti squash in half length wise and scoop the seeds and guts out of the squash. Place on a baking sheet and pour 1/4 cup water into the cavity of each squash to help steam the squash and keep it moist. Bake in a preheated 350 degree oven for 35-45 minutes until the squash is tender. Scrape the inside of the squash out with a fork to create the spaghetti strings. Add butter, salt and pepper to the squash and serve!

Spaghetti squash is not meant to be mushy, it has a crispness to it so when it is done it will still have some crunch!