Tantalizing pork served in an acorn squash.
2 medium acorn squash, cut in half
1/2 cup water
1/2 cup LAND O LAKES® Butter
3/4 pound pork tenderloin, cut into 2×12-inch strips
2 medium (1 cup) onions, chopped
2 ribs (1 cup) celery, sliced 1/4-inch
1/2 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
2 cups cubed 1-inch rye bread
1 tablespoon freshly grated orange peel
Heat oven 375°F. Place squash, cut-side up, in 13×9-inch baking pan; pour water in bottom of pan to 1/4 inch. Cover; bake for 45 to 50 minutes or until fork tender.
Meanwhile, melt butter in 10-inch skillet until sizzling; add all remaining ingredients except rye bread and orange peel. Cook over medium-high heat, stirring occasionally, until pork is no longer pink (15 to 20 minutes).
Stir in rye bread and orange peel. Continue cooking, stirring occasionally, until heated through (3 to 4 minutes).
To serve, divide mixture evenly among baked squash.
Makes 4 servings.
MICROWAVE DIRECTIONS:
Place squash in 13×9-inch baking dish. Omit 1/2 cup water. Cover; microwave on HIGH, rearranging after half the time, until squash is tender. Let stand 5 minutes. Meanwhile, combine all remaining ingredients in medium bowl except rye bread and orange peel. Cover; microwave on HIGH, stirring after half the time, until pork is no longer pink (8 to 10 minutes). Stir in rye bread and orange peel. Cover; microwave on HIGH until heated through (2 to 3 minutes). Serve as directed above.
Nutrition Facts (1 serving)
Calories: 490
Fat: 27 g
Cholesterol: 120 mg
Sodium: 700 mg
Carbohydrates: 44 g
Dietary Fiber: 1 g
Protein: 24 g