Stewed Squash

Stewed Squash

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"My grandmother makes this dish all the time and my husband loves it! For a vegetarian variation, use 1 teaspoon vegetable oil instead of bacon and follow same directions."

Ingredients

35 m {{adjustedServings}} servings 70 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Saute bacon in a medium skillet; when it is half done, add onion and saute until lightly caramelized and bacon is done.
  2. Add squash and zucchini and brown lightly on both sides. Season with salt and pepper to taste and pour in water. Reduce heat to low, cover pan and simmer for about 15 to 20 minutes, or until tender.
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Reviews

20
  1. 21 Ratings

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I agree with others who noted that if this were to be prepared with the amount of water called for it would be soupy mush. Zucchini and yellow squash already contain a lot of water, so to add an...

This squash has wonderful flavor. I used pre-cooked bacon pieces and sauteed them with the onions in a tablespoon of olive oil. I also reduced the water to one cup so that it wasn't so "soupy." ...

Had a large Easter Dinner, but the big hit with the family was the easiest to make, Your recipe for "Stewed Squash" It really was delicious. I've made it before for my husband & he loved it..No...