1 1/2 to 2 lbs. yellow summer squash
1 (16 oz.) can tomatoes
1 tsp. prepared mustard
1 tsp. oregano
1 tsp. garlic salt
1/4 c. minced green pepper
1/4 c. minced onion
Pinch of cayenne pepper

Slice squash into 1/2 inch slices. Heat tomatoes in a saucepan and, when boiling, add remaining ingredients, including squash. Cover and simmer over low heat until squash is nearly tender, then uncover and continue to simmer until liquid has boiled down to a sauce consistency. Makes 6 servings, at 40 calories.