Squash and onions
4 yellow "crook neck" squash or zuchinni squash, cut into 2-3 inch pieces
1 large vidallia onion, coarsely chopped
1/2 cup water
2 tbs olive oil
salt and pepper
Bragg's liquid aminos
1 tbs butter
To a stock pot on med-high heat, add butter and start to melt. Add onions. Sweat until they become wilted. Add squash, water, a dash of salt, and pepper to taste. Bring to a boil. Cover. Turn down heat. Simmer for about 10 minutes. In the meanwhile, wisk together the olive oil with enough Bragg's to make a nice dressing. Check squash for tenderness. Cook until done. Drain. Pour dressing over the top of the squash and toss.
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