Baby Korean Squash
I call these lighter green rounder variety Korean squash. These ones were baby though at only about 3 inches. I wanted to make them a Korean way (dude what can I say, I'm Korean!) with salted baby shrimp but they were nowhere to be found in the vast space that is our home fridge. A jar of salted baby shrimp lasts about forever since they are preserved, which is also why I was surprised we didn't have any stashed away in the bottom doorshelf.
So I resorted to the next most relevant ingredient, Vietnamese fish sauce. I slice the squash on a bias into thick rounds, sauteed them with canola oil, then added fish sauce, tons of scallion and garlic. That's it! Since the squash were fresh and in such good shape not much had to be done to it except for salt to bring out the flavor. It was mucho delicious with my rice and kimchi.