Ingredients
3 medium acorn squash, cut in half horizontally (not through stem end), seeded
1
2 cup water1 teaspoon salt
3
4 teaspoon pepper 2 cup3
4 pound pork tenderloin, cut into 2x1/2-inch strips1 large (1 cup) onion, chopped
2 ribs (1 cup) celery, sliced 1/4-inch
1
2 teaspoon dried marjoram leaves1
2 teaspoon dried thyme leaves2 cups cubed 1-inch rye bread
1 tablespoon freshly grated orange zest