Hearty Squash Skillet Recipe

3.5 2 2
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Hearty Squash Skillet Recipe

Read Reviews
3.5 2 2
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 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 melted. Yield: 16 servings.
Originally published as Hearty Squash Skillet in Country Woman September/October 2000, p37

Nutritional Facts

1 cup: 231 calories, 6g fat (3g saturated fat), 35mg cholesterol, 317mg sodium, 28g carbohydrate (9g sugars, 6g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

  • 2 pounds lean ground beef (90% lean)
  • 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
  1. 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.
  2. Add the tomatoes, yellow squash, zucchini, salt and pepper; heat through. Sprinkle with cheeses; cover and cook until cheese is melted. Yield: 16 servings.
Originally published as Hearty Squash Skillet in Country Woman September/October 2000, p37

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MY REVIEW
smagal User ID: 5715837 221417
Reviewed Feb. 26, 2015

"I decided to try this to get rid of some of our extra butternut squash, it was maybe a bit better than I imagined, but it wasn't something I would want to make again."

MY REVIEW
bhbaskets User ID: 5522425 74617
Reviewed Jan. 16, 2011

"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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