I am lovin’ Squash

My BFF fixed squash with zucchini and it was excellent…With the leftover squash that had not been cooked I decided to try it her way as best I could.  It turned out really well and very quick and simple to do..


Yellow Squash

Whole Onion (for every 4 or 5 squash)


Grapeseed Oil




Preheat the oven to 350 degrees. Shred the cheese – about 1/2 cup depending on the amount of squash.  Cut up the squash up about 1/2 inch thick, same for the onions just cut across the whole onion, cut up the garlic.  I like a lot of onions with my squash.  Cook the bacon just until they are “almost” done and remove from the pan, and cut in big pieces and remove from the pan.  Add about a tablespoon of oil.  Add the onions and garlic to the same pan and sautee for a few minutes.  Add the squash, and bacon, stir everything together.  Season with sea salt, freshly ground pepper and a little bit of creole seasoning.  Cook no more than a few minutes (not until the squash is soft).

Pour everything into a glass dish, spread the cheese across the top and put in the over.  Bake for about 20 minutes.

Note:  You can add zucchini, eggplant, or different types of squash and follow the same process.  Cut in nice size pieces so they are not mushy.

It will take about 30 minutes or less to prepare this dish…it really could be a meal by itself!


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