Bacon Squash Saute Recipes
CORN AND WINTER SQUASH WITH SPINACH AND BACON
Categories Vegetable Side Sauté Thanksgiving Quick & Easy Bacon Corn Spinach Butternut Squash Fall Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.
SPICY GARLIC-PARMESAN SPAGHETTI SQUASH WITH BACON
Mild and tender spaghetti squash partners up with garlic, Parmesan, bacon, and oregano, with a little kick from crushed pepper flakes. Quick, easy, and flavorful.
Provided by lutzflcat
Time 1h5m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or foil.
- Using a sharp knife, cut off the root end of the squash, cut in half lengthwise, and scrape out the seeds and connecting strands with a spoon. Brush the cut sides with olive oil and place squash on the baking sheet with cut sides down.
- Bake until the skin can be easily pierced with a fork, and the flesh is tender, about 45 minutes.
- While squash is baking, cook bacon over medium heat until crispy and browned, 3 to 4 minutes. Remove to a paper towel to drain.
- Remove squash from the oven and let rest until cool enough to handle. Scrape out the flesh with a fork creating long strands, loosening and removing the strands from the shells.
- Heat a large pan on medium heat, and melt butter. Add garlic and cook until fragrant, about 30 seconds. Add squash strands, toss with garlic butter, and cook until heated through, stirring often, about 2 minutes.
- Remove pan from the heat, stir in Parmesan cheese, and season with salt and pepper. Gently stir to coat the strands and let the cheese melt. Garnish with bacon, oregano, and red pepper flakes.
Nutrition Facts : Calories 486.2 calories, Carbohydrate 42.5 g, Cholesterol 62.4 mg, Fat 30.6 g, Fiber 0.2 g, Protein 17.1 g, SaturatedFat 14.2 g, Sodium 689.9 mg, Sugar 0.3 g
SQUASH SAUTE
Wonderful Italian seasonings blend perfectly in this yummy and versatile squash side dish. -Vicki Schurk, Hamden, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.
Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ZUCCHINI SQUASH AND BACON SAUTé
My grandmother used to make this as I was growing up. I never liked squash but have grown to love this dish. I have tweaked it over the years as my grandmother never seasons anything.
Provided by looneytunesfan
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut bacon into approximately 1-inch size pieces and fry until crisp. Add chopped onion and sauté for a few minutes to lightly brown.
- Add sliced zucchini, minced garlic, salt, pepper and stir.
- Cover and lower heat. Simmer on low heat, stirring occasionally until squash gets soft.
- Add quartered tomatoes and simmer for 5-10 minutes more.
Nutrition Facts : Calories 575.1, Fat 51.7, SaturatedFat 17.1, Cholesterol 77.2, Sodium 970.2, Carbohydrate 12.7, Fiber 3.5, Sugar 6.6, Protein 16.5
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SUMMER SQUASH BACON SAUTé / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
Cuisine AmericanTotal Time 15 minsCategory Vegetable DishCalories 157 per serving
- Cut bacon into thin slices (with knife or kitchen scissors). Thinly slice red onion. Cut zucchini in bite sized chunks. Peel carrot and cut into chunks. Set aside.
- Place bacon pieces in skillet with thin slices of red onion. You don't need to spray skillet, because the bacon will provide it's own "oil" as it cooks. Sauté on medium heat until bacon is crisp and fat (bacon grease) is rendered into skillet.
- Add green and yellow zucchini (cut into bite sized chunks), and carrot to skillet. Season with a pinch or two of salt and pepper (to taste). Stir and cook in the bacon "drippings" for 4-5 minutes on medium heat, stirring occasionally, until zucchini is slightly browned, and tender-crisp (NOT soggy!). Add minced garlic, and stir to combine. Cook for an additional minute, stirring often. The reason to put the garlic in at the last minute is so that it does not burn (which makes the garlic taste bitter- no one wants THAT!).
- Sprinkle grated sharp cheddar cheese over the top of the veggies. Do NOT stir. Turn off heat. Place a skillet lid over top of skillet for about a minute (this will melt the cheese). Remove skillet lid, and you will see the cheese has melted. Use a spatula and transfer veggies to individual serving plates. Serve hot... and enjoy!
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- Wash and slice the squash into 1/4-inch slices discarding the stem and bud ends. Peel, half, and slice the onion into 1/4 slices.
- In a large skillet over medium heat, melt the bacon grease and add the onions. Cook for about 3 minutes. Add the squash and cook for 3 to 5 minutes. Add the chicken broth and cover. Cook for 5 to 8 minutes, stirring occasionally, or until the squash is cooked to your desired tenderness. Add salt and pepper to taste.
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