Spicy Squash Saute

This morning I went to a friend's house who had an overabundance of squash and took some off of his hands for him. (My garden is failing miserably, but I planted late and didn't water that much, so it's really my own fault.) I was happy to help him out and I'm excited to share the way I make my zucchini and summer squash (the yellow one) recipe.I use a large, deep frying pan (it's 10 inches at the top, about 5 inches deep and has a lid-I got it at Bed, Bath, and Beyond with a coupon and it was close to $10-well worth it!)
Here's what you need:
*Zucchini
*Summer Squash*Green Onions (or real ones if you'd like and you have them)
*2 Tablespoons EVOO (Extra Virgin Olive Oil-or butter if you like it more)
*Salt and Pepper
*Garlic Powder (or real garlic if you have it)
*Red Pepper Powder

*Italian Seasoning Spice
Instructions:
Heat up the EVOO in your pan and add in the green onions (I used my kitchen scissors to cut them). Wash off the squash on the outside before slicing and quartering them. Enjoy the smell of the onions in your pan (I love that smell!) Add in the two different kinds of squash and use a spatula or spoon to cover everything with the EVOO. Add spices-however much you normally like). I added a little too much red pepper this time, but it had great flavor and I liked it, even though it made my eyes water.
Put lid on top and let it steam on low for 10 minutes or so. Just until the squash are a little tender. I waited 15 minutes because I was feeding a cute baby and getting her to sleep and they were still yummy, but a little more mushy than I like.
Eat and enjoy.
Look for a few more zucchini recipes soon. I have more to use.