This recipe is a marvelously spicy combo perfect for cooler fall weather—so satisfying after a day spent outdoors.

Ingredients

• 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
• 1 package (12 ounces) frozen cooked winter squash, thawed
• 1 large sweet onion, cut into 1/2-inch pieces
• 1 medium sweet red pepper, cut into 1/2-inch pieces
• 3/4 cup reduced-sodium chicken broth
• 1-1/2 teaspoons crushed red pepper flakes
• 2 pounds boneless country-style pork ribs
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• hot cooked pasta
• shaved parmesan cheese, optional

Directions

1. Combine the first 6 ingredients in a 6-qt. electric pressure cooker. Sprinkle ribs with salt, garlic powder and pepper; place in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
2. Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese.