Start by washing and drying the squash. Slice them into rounds or half-moons, depending on your preference. Aim for even slices so they cook at the same rate. Set them aside.

Place your skillet over medium heat and add the olive oil. Allow the oil to heat up for about 1-2 minutes, until it’s shimmering but not smoking.

Pro tip: Don’t rush this step—let the oil heat properly so the squash can cook evenly and get a nice golden color.

Add the diced onion to the skillet and sauté for about 3 minutes, until it becomes soft and translucent. Then, add the minced garlic and cook for another 30 seconds, until fragrant.

Pro tip: Be careful not to burn the garlic! Once it smells aromatic, it’s time to move on.

Add the sliced squash to the skillet. Stir it around to coat with the garlic and onion mixture. Season with salt and pepper to taste. Let the squash cook for about 5-7 minutes, stirring occasionally, until it softens and starts to turn golden brown.

Pro tip: Be patient while stirring—this is where the magic happens! Let the squash caramelize a little for extra flavor.

If you’re using thyme, Italian seasoning, or red pepper flakes, now is the time to sprinkle them in. Stir everything together to combine and cook for another 2-3 minutes.

Once the squash is cooked to your liking, squeeze a little lemon juice over the top to brighten up the flavors. Taste, and adjust seasoning if needed.

Transfer your sautéed squash to a serving dish and enjoy! You can serve it as a side with grilled chicken, pasta, or even as a light lunch on its own.