2 lb. yellow squash
1 tbsp. butter
1/2 c. chopped green onion
1 tsp. salt
1 dash pepper
1 can stewed tomatoes

Wash squash. Cut crosswise into slices 1/2 inch thick. In hot butter in large skillet, saute chopped green onion until it is tender - about 3 minutes. Add the sliced squash, salt and pepper.

Toss together lightly. Cook covered over low heat about 15 minutes or until squash is tender.

Add the stewed tomatoes and toss to combine.

Cook covered 1 minute longer or until mixture is heated through.