Hearty Squash Skillet Recipes
SKILLET SUMMER SQUASH
The good old-fashioned country way. This is definitely NOT diet food. You don't drain the bacon fat off after you brown it. If you really have to, you can substitute butter, but it won't be the same. You can also use this recipe with a combination of yellow and pattypan squash.
Provided by Clotho98
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
- Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 11.9 g, Cholesterol 19 mg, Fat 13.2 g, Fiber 4.8 g, Protein 5.7 g, SaturatedFat 4.3 g, Sodium 238.9 mg, Sugar 1.2 g
HEARTY SKILLET SUPPER
When the weather starts turning cooler, I start to hear requests for this dish. The light soy, onion and garlic flavors blend nicely with fresh carrots and potatoes in this budget-minded recipe. -Pat Jensen, Cottonwood, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the carrots, potatoes, water and rice. , Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and pepper.
Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1140mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
HEARTY SQUASH SKILLET
This skillet supper was a favorite of my family when we were watching our budget, since it calls for a lot of fresh vegetables we grew in our own backyard garden. The recipe feeds a crowd, but it can easily be cut in half, too.-Vicki Berry, Galveston, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 231 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 317mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
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