Heat a bit of cooking oil over medium-high heat. Sautee the onion until it turns translucent, 1-2 minutes.
Add the pork and brown on all sides. Cook until no longer pink.
Transfer the pork to a strainer to remove excess liquid. Set aside for now.
In the pot, add the tomato sauce, squash, broth, garlic powder, sage, dried parsley, bay leaves, salt and pepper. Bring to a boil, then reduce to let simmer for 15-20 minutes.
Stir in pork and green beans at the end and heat through,1-2 minutes. Scoop into bowls. Serve and enjoy!
Recipe Notes:
Leftovers can be stored in an airtight container in the fridge up to 4-5 days. Reheat in the microwave or on the stove.
Use pre-cut pork stewing cubes to help save time. However, some of these cubes can still be quite large. I prefer to use kitchen scissors to slice any large pieces smaller as I add to the pot.
Browning pork is easy. Just add it to a heated pot and cook until all sides are no longer pink. Once all sides turn a white color, the pork is cooked.
Overcooked pork can be tough and dry. Avoid this by removing from the pot as soon as all sides of pork are no longer pink.
How To Cut An Acorn Squash
Wash the acorn squash, then slice in half.
Use a metal spoon to scoop out all the inside seeds and strings. Gently scrape the sides to remove any excess.
Use a vegetable peeler to remove larger parts of the green skin. Carefully use a knife to remove the skin in the grooves.
Chop the squash into bite-sized cubes.
Time Saving Tip: If you’re short on time, look for a bag of frozen squash in the freezer section of the grocery store. It’s okay if it’s butternut squash, this will work as well.