Southern Stewed Squash Plus a Low Fat Version

You will need:

• Small yellow onion sliced
• 1-2 slices bacon
• 1 cup water
• salt and pepper
• 3 Tablespoons veg. oil
• 3 Large Yellow Squash

In a large skillet add veg. oil, bacon, onion, sliced squash, and water. Sprinkle with Salt and Pepper generously. Bring to a boil, then reduce heat cover with lid and stew on low-med heat until tender, stirring occasionally. Once they are tender in about twenty minutes, uncover and cook about thirty minutes more or until a lot of the juice has cooked out. Serve with fried cornbread or serve as a side dish.
Serves 4

Enjoy!

For A Low Fat Version of This Recipe:

Add 2 tsp. canola oil to the skillet, omit bacon, add onion slices, stir in oil and cook on medium heat for several minutes until the onion starts to soften and browns slightly, add sliced squash to skillet, sprinkle with salt and pepper, 1/2 tsp. sugar and 2 cups of water, stir together, cover and bring to a boil on medium- high heat, stir again, and then cook on low-medium heat (slow boil),until tender. I usually cook it about 30-45 minutes or so. Once tender, leave on low until ready to serve. Season to taste with more salt and pepper before serving. The longer it simmers the better it tastes.