- 1 small zucchini squash
- 1 small yellow crookneck squash
- 1 small light green pattypan squash
- 1/4 cup chunky tomato salsa
- dash of chili powder
- salt and pepper
- olive oil
- Slice squash. Heat olive oil in a skillet, add squash and saute on high until starting to brown around edges. Add salsa and season with salt, pepper and chili powder. Continue to cook briefly. Don’t cook too long or squash will be mushy.