Instructions: In a heavy pan with tight-fitting lid, spread oil over bottom. Add squash, then onion, then bell pepper. Sprinkle pepper, nutmeg and salt over all.

Cover tightly and place over low heat. Check in 15 minutes. Onions should be transparent and squash tender. If not, cover and cook five more minutes. Squash will make its own sauce. If too thin, can thicken slightly with cornstarch. The squash will be a little more cooked than is a la mode these days, but this always disappears when I serve it. I suppose that you could totally eliminate the oil, but the olive oil flavor is sooo good.

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