Ingredients:
2 small yellow squash, halved lengthwise and sliced about 1/4 in thick
1/3 cup vidalia onions, sliced thin
1 garlic cloves, crushed
3 slices turkey bacon
1/4 cup dry white wine
1/2 teaspoon Splenda sugar substitute
1 teaspoon all purpose Greek seasoning, like cavendar (optional)
salt & fresh ground pepper
1 teaspoon olive oil
Directions:
Fry turkey bacon over medium-high heat in pan until crisp.
Depending on the brand of turkey bacon you use you may need to coat the pan slightly with cooking spray.
Remove bacon from pan and let drain on paper towels if oily, then crumble when cooled.
In the same pan, over medium-high heat add olive oil and then onions.
Saute onions until they start to become translucent.
Add garlic, and yellow squash.
Season with salt and pepper.
Saute for 1-2 minutes until squash is still crisp-tender.
Add white wine and bring mixture to a boil.
Reduce heat to medium-low, add Splenda and Greek seasoning and stir to combine.
Let simmer for 10 minutes or until your desired tenderness for squash.
Just before serving, stir in crumbled bacon and serve.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.