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Hearty Squash Skillet

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

16 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

2 pounds lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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3 medium onions, chopped
2 medium green peppers, chopped
2 garlic cloves, minced
2 small butternut squash, peeled, seeded and thinly sliced
1 small acorn squash, peeled, seeded and cubed
3 small potatoes, diced
2 cans (8 ounces each) tomato sauce
1 tablespoon Worcestershire sauce
6 large tomatoes, peeled, seeded and chopped
1 small yellow squash, thinly sliced
1 medium zucchini, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded reduced-fat Swiss cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

In a large skillet, cook beef, onions, green peppers and garlic until
meat is no longer pink; drain. Add butternut and acorn squash,
potatoes, tomato sauce and Worcestershire sauce. Bring to a boil.
Reduce heat; cover and cook until potatoes and squash are tender.
Add the tomatoes, yellow squash, zucchini, salt and pepper; heat
through. Sprinkle with cheeses; cover and cook until cheese is

2 of 2

Hearty Squash Skillet (continued)

Directions (continued)

melted. Yield: 16 servings.

Nutrition 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.