2 pounds summer squash (zucchini, yellow crookneck, or yellow straightneck)
2 tablespoons water
salt and pepper to taste


Wash squash; remove stem and blossom ends.  Slice, dice, or cube.  Place in saucepan, add water; cover.  Cook on medium heat until vapor seal occurs then turn heat off.  Continue to cook for 10 to 15 minutes or until tender.  Season