2 yellow squash
1/2 bag spinach
1/4 cup milk
salt 'n' peppa
1 Cut up squash into long thin sticks and boil in a saute pan boiling water. Becomes tender after 30 seconds to 1 minutes, so don't leave the stove. Drain.
2 In a different pan, saute the spinach and feta and milk until creamy and tender.
3 Season the squash and mix together with spinach and feta.
3 Serve topped with more feta.