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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.
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