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This skillet supper was a favorite of my family when we were watching our budget, since it calls for a lot of fresh vegetables we grew in our own backyard garden. The recipe feeds a crowd, but it can easily be cut in half, too.—Vicki Berry, Galveston, Indiana
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup equals 231 calories, 6 g fat (3 g saturated fat), 35 mg cholesterol, 317 mg sodium, 28 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Originally published as Hearty Squash Skillet in Country Woman September/October 2000, p37
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Reviewed on Jan. 16, 2011 by bhbaskets
I would label this as healthy comfort food. I altered the recipe to match the veggies I had on hand (butternut and acorn squash) so I omitted the fresh tomatoes, yellow squash, and zucchini but didn't alter anything else. I am looking forward to trying this in August with those veggies.
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