Autumn Squash With Savory Pork

• 2 medium acorn squash, cut in half
• 34 lb pork tenderloin, cut into strips (5 x 1 cm)
• 12 cup water
• 13 cup butter or 13 cup margarine
• 1 cup onion, chopped
• 1 cup celery, diced
• 2 cups rye bread, cubed
• 12 teaspoon salt
• 12 teaspoon marjoram leaves
• 12 teaspoon black pepper
• 12 teaspoon thyme leaves
• 1 tablespoon orange peel, grated

1. heat oven to 375*F.
2. place squash in a 13x9 baking pan.
3. pour water in bottom of pan, cover and bake for 45 to 50 minutes or until fork tender.
4. meanwhile in a skittle melt butter until sizzling.
5. add remaining ingredients (except bread and orange peel).
6. cook over med-high heat stirring occasionally until meat is fork tender.
7. stir in rye bread and orange peel, continue cooking stirring occasionally until bread is heated through.
8. to serve, divide mixture evenly among baked squash.

acorn squash, pork tenderloin, water, butter, onion, celery, rye bread, salt, marjoram leaves, black pepper, thyme, orange peel

Taken from www.food.com/recipe/autumn-squash-with-savory-pork-366487 (may not work)