I had picked up some yellow squash and zucchini one day and was trying to think of a way to use them. It turned out really well, and I've made it several times since then. It reheats well for lunch the next day, also.
Chop yellow and zucchini squash into bite size chunks. Put in a large pot with a lid, and add water to almost cover the squash. Bring to a boil, reduce heat, cover, and simmer about 20 minutes, until tender.
While squash is cooking, bring another pan of water to a boil, add ramen or other pasta and cook until done. Drain pasta, add a little butter or margarine to keep it from sticking, and add about half of one packet of ramen seasoning or 1/2 teaspoon of bullion granules. You can use vegetable bullion or skip all together. It just adds a little flavor.
While squash and pasta are cooking, cook mushrooms in a skillet with butter or olive oil. Cook the mushrooms, sliced or in bite size chunks, till tender.
Drain the squash well, and return to the cooking pot. Add about 2 tablespoons butter, margarine, or a little olive oil, to taste. Add salt and pepper and mix well.
To serve, put ramen or pasta in a bowl, or on a plate, top with the squash and mushrooms.
Optional: if you have any cherry or grape tomatoes on hand, slice a handful in half and warm in the pan the mushrooms were cooked in. Sprinkle on top of each serving.
By Susan from SC
