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Pork and Winter Squash Stew

Meet the Cook: Here in the high desert area of California, we do get snow. So this stew's especially popular in winter! My husband and I have one daughter, 12. -Evelyn Plyler, Apple Valley, California

8 ServingsPrep: 25 min. Cook: 1-1/2 hours

Ingredients

2 pounds lean boneless pork, cut into 1-inch cubes
2 tablespoons canola oil, divided
2 cups chopped onion
2 garlic cloves, minced
3 cups sliced fresh mushrooms
2-1/2 cups diagonally sliced carrots
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 teaspoons dried thyme
1/2 teaspoon pepper
1-1/2 teaspoon salt, optional
4 cups cubed peeled butternut squash
Hot cooked noodles, optional

Directions

In a Dutch oven or saucepan, brown pork in 1 tablespoon of oil.
Remove from pan; drain. Heat remaining oil in the same pan over
medium heat. Saute onion and garlic for 3 minutes.
Return pork to pan. Add the mushrooms, carrots, tomatoes and
seasonings; bring to a boil. Reduce heat; cover and simmer for 1
hour.
Add squash; simmer, uncovered for 30 minutes or until meat and
vegetables are tender. Serve with noodles if desired. Yield: 8
servings.

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Pork and Winter Squash Stew (continued)

Nutrition Facts: One serving (prepared without added salt and served without noodles) equals 298 calories, 14 g fat (0 saturated fat), 60 mg cholesterol, 393 mg sodium, 26 g carbohydrate, 0 fiber, 22 g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch, 1 fat.