Pork and Vegetable Stew

Ingredients

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

Equipment

• dutch oven

Directions

1. Heat oil in Dutch oven coated with cooking spray over medium-high heat.
2. Add pork; cook 5 minutes, stirring occasionally.
3. Add onion; saut 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.
4. carbo rating: 9