2 or 3 medium sized yellow crook necked squash, sliced
1 medium onion, sliced
2 TBSP cooking oil
salt and pepper to taste
Heat the oil in a heavy skillet and add the squash and onion. Stir to distribute the oil. Cook over medium heat, stirring frequently, until the squash is soft and browning and the liquid has largely cooked out. Sprinkle with salt and pepper to taste and serve hot.