2 Tb Oil
4 med Squash, summer
4 Onions, green
1 Bell peppers
1 med Tomatoes
1 t Salt, garlic
1/2 t Chili powder
1 t Sugar
Heat oil in large skillet. Wash, slice, and add squash. Thinly slice green onions and bell pepper and add. Cook until tender, about 15-20 minutes.
Coarsely chop tomato and add to skillet with salt, chili powder, and sugar. Cook a few more minutes, just until tomatoes are soft. Serve over hot cooked rice
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