Hearty Squash Skillet

Hearty Squash Skillet

* 2 pounds lean ground beef
* 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


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.