Hearty Squash Skillet

• 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.

lean ground beef, onions, green peppers, garlic, butternut squash, acorn, potatoes, tomato sauce, worcestershire sauce, tomatoes, yellow squash, zucchini, salt, pepper, swiss cheese, mozzarella cheese

Taken from www.tasteofhome.com/recipes/hearty-squash-skillet/ (may not work)