Noodles with Beef and Squash

Cook Time: 35
Servings: 4


8 oz noodles
1/2 lb ground beef
1 medium squash sliced
1 carrot sliced
1 medium onion diced
3 cloves garlic minced
2 table spoons salt
1/8 tea spoon pepper
2 table spoons flour
1 1/2 quarts water

Any kind of noodles can be used for this recipe.


I’ve used Healthy Harvest Whole Grain.


Bring 1 1/2 quarts of water to a boil, add  noodles, 1/2 table spoon of salt and cook stirring occasionally, for about 15-20 minutes.


Use colander to drain noodles and rinse with cold water, reserving about 2 cups of the cooking water.


Slice yellow squash and cook in hot fry pan with 2 table spoons of oil until golden brown and tender, for about 5 min.


Get squash out from pan. Add some oil to the pan if needed and cook onion, carrot and garlic until tender .


Separately in the skillet heat 2 table spoons of oil, add ground beef, season with 1 tea spoon of salt and cook about 20 minutes, or until no longer pink and cooked through.


Combine meet and onion with carrot, ground peper and flour.
Stirring, add 2 cups of reserved water. Mix well and bring it to a boil.


Fold the noodles and  squash in, gently turning with two utensils to combine.


Serve hot.

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