NVDAILY.COM | Reader Recipes
Posted December 11, 2013 | Leave a comment
Hearty Squash Skillet
2 lbs. lean ground beef
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
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