Monday, April 7, 2014

Creamy Banana Sauce with Bacon over Yellow Squash

I love my sprializer.....LOVE it.....I can  replace pasta with veggies!  How awesome is that? Of course you are welcome to sub regular pasta if you wish.
I had bacon wrapped bananas not too long ago and they were fabulous so I decided to work off of something like that...and just like that the recipe is born.

6 oz bacon, cooked crisp and chopped, reserving bacon drippings

1 TB reserved bacon fat(olive oil is fine if you prefer not to use drippings)
1/2 cup  bell pepper, diced(color of your choice, I used red)
1/4 cup onion, diced
1 clove garlic, minced
2 medium bananas, mashed
1/2 cup chicken broth
3/4 cup sour cream
1/4-1/2 tsp red pepper flakes
salt and pepper to taste

Heat bacon grease over medium heat, add in pepper, onion and garlic, cook until tender and fragrant.
Add in chicken broth and bring to a simmer

Add banana to the veggie mixture. Cook and stir until the banana is well incorporated

Add sour cream,stir and cook until thickened*. Add pepper flakes, salt and pepper to taste.

*If it is a bit thin you can mix 1 TB corn, tapioca or potato starch with 2 TB water and add that to help thicken it.

5 medium sized yellow squash*, sprialized or if you dont have a spiralizer you can use a julienne peeler
1 TB reserved bacon fat(or olive oil if you don't want to use the drippings)
sprinkling of salt

*I ended up throwing a zucchini in too this time because after I sliced up all my yellow squash it seemed to be not enough, so any mix and match  of the 5 squashes needed work great too!

Heat bacon grease over medium heat, add squash and sprinkle with salt, cook until just tender(It will be FAST!)

Drain any excess liquid, toss noodles with sauce, sprinkle the crumbled bacon over the top,

serve and enjoy!

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