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Summer Squash Spaghetti

The following recipe was developed following an abundant summer squash harvest from our family's backyard garden. Even my 3 year old loved it!

2 medium size yellow summer squash, sliced thin
1 medium onion, sliced thin
2 Tbsp. butter or margarine
1 chicken bouillon cube
1/2 cup water
8 oz vermicelli pasta, cooked according to package directions
2 basil leafs, chopped fine
1/4 cup powdered white cheddar cheese, or grated asiago cheese if powdered is unavailable
Salt and pepper to taste

1. In large skillet, melt butter or margarine. Add squash and onion. Cook on medium high heat 10 minutes or until tender.
2. Meanwhile, boil 4 quarts water. Add pasta and cook 7-9 minutes or until al dente. Drain.
3. Add chicken bouillon cube and water to squash. Heat until bouillon is dissolved.
4. In large bowl, toss cooked pasta and squash. Garnish with fresh chopped basil and cheese. Enjoy!

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