3 yellow squash, sliced
2 green bell peppers, diced
1 to 1 1/2 cups of onion, diced
Place oil (about 5 capfuls) into a pan. Saute squash in batches, trying not to overcrowd them. Cook on high for about 3-7 minutes, until soft and lightly brown. Place finished batches of squash into a bowl. If need more oil in between batches, add more oil. Saute green peppers for 1 to 2 minutes. Then add in onion and brown sugar. Cook until softened and golden brown. Add squash back in. Saute until cooked through and soft. Sprinkle a little bit of pepper and salt (if using) to the finished dish.