Notice anything unusual about this dinner plate? The majority of space is filled up with vegetables. Fresh yellow squash, green beans, cucumbers, mashed potatoes, and yes, just a little beef. It just doesn’t get much better than this!
This fried squash recipe is a little different than the one I grew up eating. That vintage recipe took the yummy squash and called for frying it in bacon grease until dark brown and mushy. While tasty, I prefer my squash to still resemble squash. So, I updated the family recipe just a bit.
4 cups sliced yellow squash
1 medium onion
1 slice bacon
salt, pepper, garlic powder to taste (or 1/4 tsp each)
1 cup water
Dice bacon and slice onion. In medium skillet over medium-high heat, sauté bacon and onion for 2 minutes. Add squash, water, and seasonings. Continue to cook until squash reaches the desired consistency. I usually cook until the water is absorbed, but if this isn’t tender enough for you, just add more water to continue cooking. After water cooks off, continue to stir the mixture until squash is lightly browned.