Rotel Squash

This recipe is one that my mother-in-law came up with I think. Anyway, I watched her make it and really liked it. My sister-in-law and I have tweaked it over the years and each do our own thing with it. Shout out to Amanda! It is very low fat, and a great way to cook squash. I used to hate squash, but when I was pregnant with my second son, I had to have this dish everyday!!! This is one of those recipes I don't measure anything for ... so just do what looks right to you.

Ingredients

Chopped sweet onion to taste (I usually use half a large, sweet Texas 1015 onion)
A little olive oil
1 - 2 cloves of fresh minced garlic (can use the jar kind if you want, but fresh tastes better)
A couple of yellow squash sliced about 1/4" thick
A zucchini squash sliced about 1/4" thick (I don't like zucchini so I don't add this when I'm
making it, but Amanda does and likes it)
If I have some baby carrots, I chop up some of those and add them, too.
1 can of Rotel tomatoes, drained a little (I use regular, but you can use mild, too)

Heat olive oil in a skillet (2 to 3 tsp should be enough) over a medium high flame. Add the onion and cook until a little tender. Add the garlic and cook a little more. If you are adding carrots, do that now and cook until a little soft. Add the squash. If you like your squash soft, cook it a little longer. I like mine a little firm, so I cook it until it is just tender but still a little firm. Add the can of Rotel tomatoes and cook until warmed through. I add a little extra salt to taste before serving it.

Sorry this recipe isn't very exact ... but that is generally how I cook (I don't bake that way ... you have to be exact there). My husband learned early in our marriage that if he liked something, he better enjoy it because it will rarely be exactly the same twice. :o) If it is something he likes, I try to measure and write it down when I cook it the next time. Anyway, hope you like the squash.