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I have loved yellow squash since I was a kid. Strange, I know, but my mother cooked great squash. The southern tradition was to cook it much longer but I like squash that's not as overcooked as most people remember it. This recipe is quick and easy, full of flavor and by not overcooking the squash it has great texture.
Here's the recipe for Yellow Squash and Onions without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.
Cut the tip and the stem ends off of the squash.
Cut crosswise into thin slices. You can use the index finger of the hand holding the squash as a guide for thickness. Simply move it down the squash 1/8 inch at a time and cut close to your finger.