Bird and Chuck, I've taken to stir-frying most of my squash with fresh onion diced up, including the green tops. I also dice up banana peppers from the garden and that adds a lot of flavor.

I start by browning the onion and peppers just a bit in two tablespoons of olive oil. Then, I add a tablespoon of minced garlic for just a couple of minutes before adding the squash. Normally I push the onions to the side when I put the squash into the pan and then dip the browned onions up and put them on top of the squash, cover the frying pan, and let the liquid from the squash steam the whole concoction. You can vary the browning of the squash and it's consistency to your own taste, but it will get tender and soft pretty quickly.

I could easily make a meal out of just squash.