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Instructions |
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Dice your bacon and place in a large deep skillet. Cover and cook over medium heat until the bacon is cooked crisp. Meanwhile, slice your squash and cut your onions. Use a slotted spoon to remove the bacon to a paper towel lined bowl or plate.
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Layer the onions and squash in the hot pan, be careful because the bacon grease is hot and will splatter. Pepper the vegetables between each layer; do not add salt until the top layer because the bacon grease already has plenty of salt. Cover and cook over medium heat for about 15-20 minutes or until desired consistency.
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You can remove the lid halfway through so some of the liquid can cook off if you like. Top with the crispy bacon just before serving.
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You can use zucchini squash as well. The cool thing is you can double this or reduce it based on the number of people you wish to serve and leftovers that you desire.
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Originally Submitted
8/29/2017
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