Pan Grilled Squash
- 1 1/2 tsp coconut oil
- 4 medium yellow squash, cut in circles
- 1 clove garlic, minced
- 1/4 tsp Himalayan salt
- 1 pinch black pepper
- 2 Tbsp chopped onions
- In a 12″ non-stick skillet over medium-heat, warm the coconut oil until hot but not too high.
- Add onions stirring until onions are a nice golden color.
- Stir in the squash for 6 to 8 minutes, or until the slices are nicely browned.
- Stir in the salt and pepper.