Heat the olive oil in a small/medium pot over medium heat. Once the oil is shimmering, add the garlic and cook until fragrant, about 30 seconds. Add the squash-rice, season with salt and pepper, and stir. Cook for 2 minutes to heat through, then add the broth. Reduce the heat to low and bring to a simmer. Cook for 10-15 minutes, or until broth fully reduces.