Flavorful pork served in an acorn squash.
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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
Heat oven 375°F.
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.
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.
Stir in rye bread and orange zest. Continue cooking, stirring occasionally, 3-4 minutes or until heated through.
Divide mixture evenly among baked squash.
Explore reviews fromour online community
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 :)
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!