2 lbs. yellow squash
1 lg. onion
2 tbsp. oil or butter
Salt and pepper
1/4 c. water

Wash squash; trim ends. Slice in 1/8-inch slices and set aside. Cut onion in half and then in thin slices. In large skillet or saucepan, saute onion in oil over medium heat for 5-10 minutes. Remove from heat.

Add squash and 1/4 cup water. Return to heat, cover and simmer 10-12 minutes until squash loses crunch. Add salt and pepper; toss to mix onion, squash and seasoning. Serves 6.