Ingredients
4
4 servings
- •3 slices bacon, cut into 1/2-inch pieces
- •1 tablespoon olive oil
- •1 clove garlic, minced
- •1 sweet onion, chopped
- •2 pounds yellow squash, cut into bite-size pieces
- •4 pickled artichoke hearts, chopped
- •2 tablespoons capers with liquid, or more to taste
- •½ teaspoon crushed fresh rosemary leaves
- •salt to taste
- •ground white pepper to taste
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 129
- Carbohydrate: 14g
- Fat: 7g
- Fiber: 5g
- Protein: 6g
- Sugar: 1g
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