1 lb. yellow squash, sliced
1 lb. sm. zucchini squash, sliced
3 plum tomatoes, peeled, seeded, chopped
2 tbsp. chopped marjoram, lemon, thyme or 1 tsp. dried herbs
2 tbsp. vegetable oil
2 tbsp. unsalted butter
1/2 tsp. salt
1/2 tsp. black pepper

In medium skillet, heat butter and oil. Add squash and sauté until tender. Add spinach, herbs and tomatoes, heat, stirring to combine. Season with salt and pepper. Serve immediately when spinach is tender.

Serves 4 to 6.