Prep: 4 minutes; Cook: 21 minutes
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with spice, pepper, and 1/8 teaspoon salt. Add pork to pan; sauté 3 to 4 minutes on each side or until done. Remove pork from pan; keep warm.
2. While pork cooks, pierce squash several times with a fork; place on paper towels in microwave oven. Microwave at HIGH 1 minute. Peel squash; cut in half lengthwise. Discard seeds and membrane. Coarsely chop squash.
3. Coat pan with cooking spray. Add squash; cover and cook 7 minutes, stirring occasionally. Add onion; cook, uncovered, 5 minutes, stirring frequently. Add 1/4 cup water; cook until liquid evaporates, scraping pan to loosen browned bits. Remove from heat; stir in 1/8 teaspoon salt and mint. Spoon squash mixture evenly over pork.