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Ingredientes
- 4 med. onion, unpeeled
- 6 lbs. boned pork shoulder, trim and cut 1 1/2 cubes
- 1/2 c. fresh orange juice
- 1/2 c. soy sauce
- 1/4 c. dry sherry
- 3 tbsp. chopped ginger
- 2 tbsp. cornstarch, (dissolved-2 tbsp. water)
- 2 c. dry apricots, cut in half
- 6 baked acorn squash, halved and seeded
Direcciones
- Preheat oven to 325. Place 2 onions in center of each of 2 cookie sheets. Add in pork cubes in single layer. Bake 1 hour, stirring pork occasionally. Cold onions, peel and quarter lengthwise. Transfer to large baking pan. Add in pork, orange juice, soy sauce, sherry and ginger. Bake 1 hour. Degrease juices in pan, pour into large heavy sauce pan. Over medium heat, stir cornstarch mix, stir till sauce boils, thickens. Stir in pork and onions and apricots. Cold till heated through. Divide stew proportionately among squash halves. Bake acorn squash halves, cut side down at 325 degrees till tender 45 to 60 min, turn cut side up. Spread with soft butter and drizzle with maple syrup. Bake 3 min. Fill with stew.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 10 servings | |
| Calories 324 | |
| Calories from Fat 109 | 34% |
| Total Fat 12.1g | 15% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 849mg | 35% |
| Potassium 934mg | 27% |
| Total Carbs 16.85g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 6.09g | 4% |
| Protein 34.62g | 55% |
