3 or 4 med. yellow summer squash
1 lg. onion, sliced thin
1/3 lb. Monterey Jack cheese, shredded
2 tbsp. butter
Salt and pepper to taste
1/2 tsp. sugar

In heavy skillet (preferably cast iron), melt butter. Add squash, onions, salt, pepper, and sugar. Cook at medium heat until squash is tender and starting to brown. Add cheese, cover and turn off heat. Let stand until cheese has melted over squash mixture. Serve hot.