Savory Summer Squash with Bacon

I love squash but wanted a new recipe with fewer calories. I did a search on flavorful ingredients and came up with a bunch of pasta recipes. So I thought, why not substitute yellow squash for pasta? And it worked! All the ingredients can be prepared in advance and refrigerated until ready to cook. Long, slender young squash make for the best texture.

Step: 1

Place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. Cook in microwave on high until some grease is absorbed, about 30 seconds.

Step: 2

Transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. Lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.

Step: 3

Mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and white pepper.

Per Serving: 129 calories; protein 5.5g; carbohydrates 13.5g; fat 6.8g; cholesterol 7.4mg; sodium 330.2mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do more often .