Acorn Squash

Pork with Acorn Squash Recipes
25
2 Reviews
Flavorful pork served in an acorn squash.
10 min
Prep Time
1:10
Total Time
4 servings

Ingredients

3 medium
acorn squash , cut in half
1/2 cup
water
1 teaspoon
salt
3/4 teaspoon
pepper
1/2 cup
Land O Lakes® Butter
3/4 pound
pork tenderloin, cut into 2x1/2-inch strips
1 large (1 cup)
onion, chopped
2 ribs (1 cup)
celery, sliced 1/4-inch
1/2 teaspoon
dried marjoram leaves
1/2 teaspoon
dried thyme leaves
2 cups
cubed 1-inch rye bread
1 tablespoon
freshly grated orange zest

Directions

  1. Heat oven 375°F.
  2. Place squash, cut-side up, in 13x9-inch baking pan; pour water in bottom of pan to 1/4 inch. Cover; bake 45-50 minutes or until fork tender. Remove from oven; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  3. Melt butter in 10-inch skillet until sizzling; add all remaining ingredients except rye bread and orange zest. Cook over medium-high heat, stirring occasionally, 10-15 minutes or until pork is no longer pink.
  4. Stir in rye bread and orange zest. Continue cooking, stirring occasionally, 3-4 minutes or until heated through.
  5. Divide mixture evenly among baked squash.

Recipe Tips

Nutrition Facts (1 servings)

Calories
490
Cholesterol
120mg
Carbohydrates
44g
Protein
24g
Fat
27g
Sodium
700mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

I downsized this for two by using one squash and two boneless pork chops, and added about a tablespoon of orange juice to each squash half before baking. I added one small diced apple to the pork and vegetables towards the end, and since I had no orange zest, I deglazed the pan with orange juice. I used whole grain whole wheat instead of rye. My son gave it a "Super Epic" rating :)

Rating

This was very good and easy to make. As a single, I made only one squash and had left overs for another meal. The rye bread made it I think!

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