Heat the oil in a skillet over medium heat. Add the onions and sauté for 5-7 minutes, or until they start to turn brown and caramelize.

Add the squash, salt, and a splash of water. Stir to combine, cover, and cook for 10-12 minutes for tender but crisp squash or 15 minutes for softer squash (the way I like it).

Let cool slightly and serve.