Skillet squash
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Bacon |
| 2 | pounds | Yellow squash, sliced |
| 1 | medium | Onion, chopped |
| ½ | cup | Sour cream |
| 1½ | teaspoon | Dried whole dillweed |
| 1 | teaspoon | Onion salt |
| ¼ | teaspoon | Pepper |
Directions
Cook bacon in a large skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Saute squash and onion in reserved drippings 6 minutes or until tender; stir in sour cream and seasonings. Spoon into serving dish; sprinkle with crumbled bacon.
Recipe from Marie H. Webb in 3/92"Southern Living". Typed by Jeff Pruett. Submitted By JEFF PRUETT On 07-08-95
Related recipes
- Autumn squash
- Baked squash
- Baked squash~
- Baked summer squash
- Chilean squash
- Cooking winter squashes
- Fried squash
- Lillie's squash dinner in a skillet
- Plantation squash
- Roasting squashes
- Simple baked spaghetti squash
- Skillet dinner
- Skillet zucchini combo
- Spaghetti squash
- Stir-fried squash
- Stuffed squash
- Summer squash
- Winter squash
- Yellow squash
- Zucchini squash