Skillet Summer Squash
Ingredients50 m servings 182 cals
- 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.
Per Serving: 182 calories; 13.2 g fat; 11.9 g carbohydrates; 5.7 g protein; 19 mg cholesterol; 239 mg sodium. Full nutrition
ReviewsRead all reviews 12
As this recipe’s first reviewer, I’m happy to say that while this may not be particularly unique, it is nonetheless particularly delicious. I often prepare any number of different vegetables wi...
Great use of all the squash we have in the summer. Just the right amount of bacon. I did drain it after cooking - before serving because the squash gives off so much water.
This was good. The mistake I made was not to peel and seed the squash first.
This was great. I added potatoes to it because I wanted to make it an entire meal. I will certainly have it again.
Made this tonight to accompany chicken cordon bleu - it was great. The only difference was I added about 3/4 cup chopped yellow peppers to mine. The peppers sweetened it a bit, and I thought it ...
Most recipes that call for summer squash use so little of it, there's a ton of the veggie still unused. But I was able to plow through 1 and 1/2 large sunburst squash with this recipes. I also a...
Wonderful dish. Found this when my dad mistakenly bought squash instead of cucumbers... my experience with squash as been boiled and I didn't care for it but this recipe is wonderful. I did leav...
I love this take on squash. however I do something a bit different. preboil squash to tender a little and add sugar to give just a hint of sweetness. Love this recipe. I saw it as I am lookin...