Pork and Vegetable Stew

Ingredients

• Cooking spray
• 2 teaspoons olive oil
• 1 1/2 pounds boneless pork loin, cut into 2-inch pieces
• 1 cup finely chopped onion
• 3 cups (1-inch) cubed peeled butternut squash (about 14 ounces)
• 1 1/2 cups matchstick-cut carrot
• 1 1/4 cups finely chopped celery
• 1 teaspoon dried rubbed sage
• 3/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 garlic clove, minced
• 1 tablespoon grated orange rind

Preparation

1. 1. Heat oil in Dutch oven coated with cooking spray over medium-high heat. Add pork; cook 5 minutes, stirring occasionally. Add onion; sauté 5 minutes. Stir in squash and next 8 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until squash and pork are tender. Stir in orange rind.
2. carbo rating: 9