In
a pot of boiling water over high heat, cook the squash with 1 teaspoon of
salt until the squash is tender, for about seven minutes. Remove from heat
and drain.

Melt
the butter in a large skillet over high heat. Add the squash and the
remaining ingredients and glaze the squash, shaking the pan and stirring, for
about two minutes.

Remove
from heat and serve immediately.

Yield: 3 cups