BACON SQUASH SAUTE
This delicious medley is my favorite way to serve zucchini and squash. The bacon and onion add just the right amount of flavor and crunch. -Jodi Grable, Springfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon.
Nutrition Facts : Calories 232 calories, Fat 20g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 253mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
CHEESY BACON SPAGHETTI SQUASH
This quick casserole is called "cheesy" for a reason. Stir in any kind you've got. -Jean Williams, Stillwater, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings., In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat; stir in cheese. Top with bacon.
Nutrition Facts : Calories 381 calories, Fat 26g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 627mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 10g protein.
SAVORY SUMMER SQUASH WITH BACON
I love squash but wanted a new recipe with fewer calories. I did a search on flavorful ingredients and came up with a bunch of pasta recipes. So I thought, why not substitute yellow squash for pasta? And it worked! All the ingredients can be prepared in advance and refrigerated until ready to cook. Long, slender young squash make for the best texture.
Provided by Katrinika
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. Cook in microwave on high until some grease is absorbed, about 30 seconds.
- Transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. Lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
- Mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and white pepper.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 13.5 g, Cholesterol 7.4 mg, Fat 6.8 g, Fiber 5.2 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 330.2 mg, Sugar 1.4 g
BACON AND CHEESE SPAGHETTI SQUASH BAKE
This quick and easy spaghetti squash side dish casserole is bursting with flavor. It's great for picnics and potlucks.
Provided by gemini_goddess
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
- Grease a casserole dish.
- Shred the inside of squash with a fork and transfer to a bowl. Add 1/2 the shredded Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer mixture to the prepared casserole dish.
- Bake in the preheated oven until heated through, about 45 minutes.
- Remove casserole from oven. Sprinkle with remaining Cheddar cheese and return to the hot oven. Bake until cheese is browned and bubbly, 15 to 20 minutes more.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 8.5 g, Cholesterol 60 mg, Fat 23 g, Protein 13.9 g, SaturatedFat 12.3 g, Sodium 1077.5 mg, Sugar 0.2 g
SQUASH SOUP
This recipe comes from my Other Half, We like it in the summertime, although we do serve it up throughout the year--usually hot when first made & then as a cold leftover!
Provided by Sydney Mike
Categories Cheese
Time 55m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Slice the squash into a large sauce pan & cover with water.
- Cook until very tender, then drain off the water.
- Divide the squash & mash half of it, then in the original sauce pan, mix all the squash together with the half-and-half.
- On medium heat, reheat the squash mixture.
- Meantime, cut the Velveeta cheese into chunks.
- When the squash is again hot, add the cheese to the hot mixture, stirring it often as the cheese melts.
- The chopped onion & garlic salt can be added as the cheese continues to melt.
- When all the cheese is melted, the soup is ready to serve hot. If it's to be served cold, let it cool, then chill it in the refrigerator.
Nutrition Facts : Calories 288, Fat 21.2, SaturatedFat 13.4, Cholesterol 71.7, Sodium 719.8, Carbohydrate 14.2, Fiber 1.6, Sugar 6.9, Protein 11.9
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