Bacon Wrapped Squash Recipes

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BACON SQUASH SAUTE



Bacon Squash Saute image

This delicious medley is my favorite way to serve zucchini and squash. The bacon and onion add just the right amount of flavor and crunch. -Jodi Grable, Springfield, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 4

6 bacon strips, diced
2 small zucchini, cut into 1/4-inch slices
2 small yellow summer squash, cut into 1/4-inch slices
1 medium onion, thinly sliced

Steps:

  • In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon.

Nutrition Facts : Calories 232 calories, Fat 20g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 253mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

BACON-WRAPPED CHAYOTE SQUASH APPETIZERS



Bacon-Wrapped Chayote Squash Appetizers image

Whip up a tray of crispy Bacon-Wrapped Chayote Appetizers for your next big event. These Bacon-Wrapped Chayote Squash Appetizers are paired with a sweet and tangy dipping sauce for amazing flavor you'll love.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 8 servings

Number Of Ingredients 4

8 slices OSCAR MAYER Bacon, cut crosswise in half
2 chayotes, halved, seeded and each cut into 8 wedges
1/4 cup KRAFT Spicy Ranch Dressing
1/4 cup KRAFT Sweet Brown Sugar Barbecue Sauce

Steps:

  • Heat oven to 425ºF.
  • Wrap 1 bacon piece around each chayote wedge; place on rack of broiler pan sprayed with cooking spray.
  • Bake 25 to 30 min. or until bacon is crisp, turning after 15 min. Meanwhile, mix dressing and barbecue sauce until blended.
  • Serve chayote with the dressing mixture.

Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.8628 g, Sugar 0 g, Protein 3 g

BACON-WRAPPED CHICKEN AND BUTTERNUT SQUASH SHEET-PAN DINNER



Bacon-Wrapped Chicken and Butternut Squash Sheet-Pan Dinner image

Chicken, bacon and butternut squash come together on one sheet pan for an easy supper you won't forget.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon chili garlic sauce
1/4 teaspoon salt
1 butternut squash (2 to 2 1/2 lb), halved, seeded, cut crosswise into 1/2-inch slices
4 oz cream cheese, softened
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
1/2 teaspoon salt
4 boneless skinless chicken breasts (6 to 8 oz each)
4 slices thick-cut bacon
1 tablespoon butter, melted
1 tablespoon packed brown sugar
1 tablespoon soy sauce
Additional chopped fresh parsley, thyme and oregano

Steps:

  • Heat oven to 450°F. Line large, rimmed sheet pan with foil. Spray with cooking spray. In large bowl, mix olive oil, chili garlic sauce and 1/4 teaspoon salt. Add squash, and toss to coat; place squash in single layer on foil. Place wire rack on top of squash. Spray rack with cooking spray.
  • In medium bowl, mix cream cheese, herbs and 1/2 teaspoon salt. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 2 tablespoons cheese mixture into pocket in each chicken breast. Wrap each breast with one piece of bacon, and secure with toothpicks. Place chicken on rack.
  • Bake chicken and squash 30 minutes. Meanwhile, in small bowl, mix melted butter, brown sugar and soy sauce. Brush chicken with butter mixture; bake about 5 minutes longer or until chicken stuffing reaches internal temperature of 165°F and squash is tender. Top with more fresh herbs, as desired.

Nutrition Facts : Calories 510, Carbohydrate 24 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 6 g, Protein 45 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 8 g, TransFat 1/2 g

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