INGREDIENTS

1. 2smallyellow squash, halved lengthwise and sliced about 1/4 in thick
2. 1/3cupvidalia onions, sliced thin
3. 1garlic clove, crushed
4. 3slicesturkey bacon
5. 1/4cupdry white wine
6. 1/2teaspoonSplenda sugar substitute
7. 1teaspoonall purpose Greek seasoning, like cavendar (optional)
8. salt & fresh ground pepper
9. 1teaspoonolive oil

DIRECTIONS

1. Fry turkey bacon over medium-high heat in pan until crisp.
2. Depending on the brand of turkey bacon you use you may need to coat the pan slightly with cooking spray.
3. Remove bacon from pan and let drain on paper towels if oily, then crumble when cooled.
4. In the same pan, over medium-high heat add olive oil and then onions.
5. Sauté onions until they start to become translucent.
6. Add garlic, and yellow squash.
7. Season with salt and pepper.
8. Sauté for 1-2 minutes until squash is still crisp-tender.
9. Add white wine and bring mixture to a boil.
10. Reduce heat to medium-low, add Splenda and Greek seasoning and stir to combine.
11. Let simmer for 10 minutes or until your desired tenderness for squash.
12. Just before serving, stir in crumbled bacon and serve.