Pork and Butternut Squash Stir-Fry with Cranberries
2 pounds butternut squash, peeled, seeded and cut into 1 inch pieces
1 medium onion, chopped
1/4 tsp salt
1/8 tsp pepper
12 ounces pork tenderloin, cut into thin strips
1/4 tsp pumpkin pie spice or ground cloves
1/2 c fresh cranberries, coarsely chopped
1 c orange juice
1/4 c raspberry vinaigrette
1/4 c slivered almonds, toasted
Blanch squash; drain well. Meanwhile, spray large skillet or wok with cooking spray. Heat on medium-high heat. Add onions; cook and stir 3 minutes or until lightly browned. Season with salt and pepper. Add squash and meat; cook and stir 3 minutes or until meat is cooked through. Stir in spice.
Add cranberries, orange juice and dressing; mix lightly. Cook 5 minutes or until slightly thickened, stirring occasionally. Sprinkle with almonds and serve over brown rice.