Yellow Squash with Bacon, Onions, and Tomatoes
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- 4 - 6 slices of bacon cooked crisp, then crumbled
- 4 - 6 small to medium sized yellow squash, sliced fairly thin
- 1 medium sweet onion, sliced thin
- 1 large tomatoe, diced
1In a non-stick skillet, fry the bacon until crisp. Drain on a paper towel, then crumble and set aside. Drain the drippings from the skillet leaving 1 tablespoon of the drippings in the skillet.
2Add the sliced squash, sliced onion, and diced tomatoes to the drippings and cook until squash and onions are tender and most of the liquid has cooked down.
3Sprinkle the crumbled bacon on the squash mixture and serve.