WARNING! WARNING! This recipe is NOT fat or sugar free! Definitely NOT for diabetics, dieters, or the faint hearted! This is an old Southern style way of cooking squash. My family LOVES this. I only make it once or maybe twice a year when fresh yellow crook neck is available. So it is a real treat for them. I like to serve this with a side of spinach lasagna. Bet even your kids will eat their squash and spinach with this meal.
Slice squash into slightly less than pencil width sized rounds
Add to boiling water and salt to taste
Drain when fork tender (15-20 minutes)
While squash is cooking, slice/dice bacon. I usually stack about 4 of the slices of bacon and cut it down the center lengthwise, then slice the strips into pencil width pieces. (I use the best and leanest bacon I can find and I use 2 to 3 strips per pound of squash.)
Add cut bacon to large frying pan and cook until crispy on med-low heat turning frequently.
Do NOT drain off fat.
When both bacon and squash are cooked, add drained squash to undrained bacon and stir to mix.
Add sugar and margarine and let cook down for another 15 to 20 minutes.
NOTE: If making a smaller or larger amount of squash, just use about 1/4 cup of sugar and 1/4 stick of margarine and 2-3 slices of bacon per pound of squash.