Hearty Squash Skillet

Serves 16

2 lbs. lean ground beef
3 med. onions, chopped
2 med. green peppers, chopped
2 garlic cloves, minced
2 sm. butternut squash, peeled, seeded and thinly sliced
1 sm. acorn squash, peeled, seeded & cubed
3 sm. potatoes, diced
2 (8 oz.) cans tomato sauce
1 T. Worcestershire sauce
6 lg. tomatoes, peeled, seeded and diced
1 sm. yellow squash, thinly sliced
1 med. zucchini, thinly sliced
½ tsp. salt
¼ tsp. pepper
1 c. shredded reduced-fat Swiss cheese
1 c. shredded part-skim mozzarella cheese

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.

Elaine R. Burke
Front Royal