BASIC: YELLOW SQUASH & MEXICAN SQUASH

COOKING:  SQUASHES
 You can use one at a time or both together you choice.

First of all you will need a vegetable peeler.
Cut the steams off.  And then peel away, until the seeds are left.   No rhyme of reason about peeling, just do the best job you can.

This is what is left, if you want you can keep the seed and add them to another dish.  

 Here is what you should have in your pan.

 Add one table spoon of rice vinegar or olive oil. And turn the stove top to Medium high.  This cooks really fast so with metal tongs lift and stir at the same time.  Make sure that it's being shifted so all is cooked evenly.

When it is done you will see that it becomes a bit transparent.
You will be surprised to find when cooking it this way it will have a very nice unexpected crunch to it.   Try it out in your next burrito or fajitas.

 Yummy!