1. Set a large skillet over med-high heat. 2. When hot, add 2 T.oil and let it heat. 3. Add the Onion, season with a little salt, and sauté until translucent, about 2 minutes. 4. Add the diced red pepper and a little more salt and sauté for another 1 to 2 minutes. 5. Transfer the pepper and and Onion mixture to a bowl or a plate. 6. Turn the heat to high, add one more T.oil and the Squash. 7. Season with salt and sauté for 3 to 4 minutes, stirring only occasionally, so that it begins to brown lightly and the flesh turns slightly translucent and is tender (do not over cook).