This can be made with zucchini or a mix of the two squashes.  

• 4-5 medium yellow squash
•   1 tablespoon vegan butter or olive oil
•   10 green onions, chopped, white and green parts
•   ½ teaspoon Deb’s Seasoning (page 269)  
•   Chopped parsley, for color
•   ½ teaspoon salt
•   Freshly ground pepper, to taste

Halve the squash lengthwise or cut into rounds. Heat oil in skillet, add squash, and sauté over medium-high heat until lightly colored around the edges, about 3-4 minutes.  Add green onions and a couple of spoonfuls of water. Lower heat and cover. Cook until squash is tender, about 6 minutes. Add parsley and salt and pepper to taste.