1 tsp. black
2 tbs. salt
& cut into slices. Put in a large saucepan with 2 TBS salt.
Cover with water & boil until squash is tender. Drain well.
Sauté onion & bacon drippings in a large skillet. Add squash &
black pepper. Cook over medium high heat, stirring constantly
with a spatula, until squash begins to brown. More salt &
pepper may be added if desired. Serve while hot.