Non-stick cooking spray
1/2 tbsp. butter
1 med. size yellow onion, sliced
2 med. size yellow squash (about 1 lb.), sliced
1 lb. can tomatoes, chopped with 1/4 c. juice
1/2 c. fresh or frozen whole-kernel corn
1/2 tsp. dried oregano
1/8 tsp. black pepper
Salt to taste
1 tbsp. parsley flakes

Coat a 10 inch skillet with the cooking spray, add the butter and melt over moderate heat Add onion and cook until soft, about 5 minutes. Stir in the yellow squash, tomatoes, corn, oregano, salt and pepper and simmer, covered, for 18 minutes or until the squash is just tender. Sprinkle with parsley flakes. Serves 4.