* 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
SERVINGS 16 CATEGORY Lower Fat METHOD Stovetop - One-Dish PREP 15 min. COOK 20 min. TOTAL 35 min.
DIRECTIONS
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.
