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Hearty Squash Skillet

Total Time

Prep: 15 min. Cook: 20 min.


16 servings

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


  • 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 shredded reduced-fat Swiss cheese
  • 1 cup 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.

Nutrition 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.

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