I'm making this tonight. From http://blog.fatfreevegan.com/2009/08...ow-squash.html
about 2 small to medium yellow summer squash per person
1/2 small onion per person
freshly ground black pepper
Preheat oven to 425F.
Lightly spray a baking sheet with canola or olive oil. Trim the ends of the squash, cut off the slender necks, and slice the necks in half, lengthwise. Then slice each squash into lengthwise slices, about 1/4 to 1/2-inch thick. Lay the slices on the cooking sheet in a single layer.
Trim the ends of the onion and peel it. Cut it in half down through the top and place each half cut-side down on a cutting board. Slice into thin wedges. Separate the layers of the onions and sprinkle them over the squash.
I'm modifying the recipe slightly by using a tablespoon of extra-virgin olive oil on the squash and onions instead of spray. And will use garlic salt and pepper.