Meatball and Summer Squash Skillet

http://eating4balance.wordpress.com/2013/11/08/i-need-sustenance/ had a recipe for Meatball Zucchini Skillet that looked interesting and tasty.  The grocery stores seem to be out of zucchini at the moment, so I used yellow squash.  And the recipe calls for tomatoes, so I substituted diced peaches for those, to keep it nightshade-free.  Mine isn't as varied and attractive color-wise, but it tastes pretty good.

INGREDIENTS

1-2 Tbsp Earth Balance Soy-free buttery spread

1 pound ground beef (I used ground sirloin)

1/2 large Vadalia onion, diced

2 medium summer squash, diced

1/2 cup canned diced peaches, drained

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp Italian seasoning (I put in a dash each of basil, oregano, rosemary, marjoram, and thyme)

Salt and pepper to taste

COOKING INSTRUCTIONS

Melt the buttery spread in a large cast iron skillet.  Over medium high heat, cook the onions for about 5 minutes, until translucent and somewhat carmelized.  Make approximately 20 small meatballs from the ground beef.  Add these to the skillet and cook about 10 minutes, stirring and turning the meatballs over occasionally.  Add the squash, peaches, and spices.  Cook about 5 minutes stirring frequently.  Cover the skillet and cook an additional 5 minutes, or until squash is cooked.