1. In a large skillet over medium heat add coconut oil or butter and onions. Cook for 2-3 minutes.

2. Add crushed garlic and sauce for 1 minute.

3. Stir in squash, zucchini, Himalayan sea salt and pepper. Cover skillet with a lid and cook for 5 minutes.

4. Uncover and stir. Continue cooking for 5-7 minutes or until squash are cooked to your liking. 5. If you would like to lightly brown your squash, let sit for 1-2 minutes before stirring.

5. Serve zucchini and squash with additional Himalayan sea salt and pepper to taste. Enjoy!

Serving Size = 2 cups