Add squash and garlic and cook until tender, about 20 minutes.
Add salt and pepper to taste.
Notes
Store: Cool the cooked squash thoroughly. Place in an airtight container and refrigerate for 3-5 days. Reheat when ready to serve.Freeze: Place cooled cooked squash in an airtight, freezer-safe container and freeze up to 3 months. When ready to serve, thaw and reheat.