1 (14-ounce) can fat-free, less-sodium chicken broth
1 garlic clove, minced
1 tablespoon grated orange rind
How to Make It
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.