We slice it up in medallions about 3/8" thick, slice up an onion pretty thin, and fill a big teflon skillet sprayed with olive oil to about 2/3 full with squash/onion, and brown them for a while on high until you start to see a fair bit of brown coloring. Then reduce to medium, add salt, pepper, and a little sugar (or Stevia). Add 3-4oz of water and let it cook down for 30 minutes or so, flipping with spatula every so often. The water mostly evaporates by the time it's done and keeps everything from drying out.
