You could cook the squash even less if you are looking for a more "al dente" texture - the below recipe, which comes together in about 10 minutes, results in very tender pieces.
Oh, and adding bacon? Resulted in the crack-like addictive taste.
Crackeroni and Cheese
Serves 2 very generously
2 tablespoons butter (I used salted Kerrygold)
2 small yellow squashes, diced into thin 1 inch long slices (about elbow macaroni size)
1" wedge brie, trimmed of rind, cubed into small 1/2" pieces
1/4 c. crumbled gorgonzola
2 tablespoons crumbled bacon (= 2-4 cooked strips' worth, depending on your desired baconishness)
Melt butter on medium high heat, and add squash. Sautee for 5 minutes, or until squash pieces start to turn translucent. Stir in pieces of brie and crumbled gorgonzola, and stir vigorously until cheese is well-melted throughout. Add bacon pieces and serve immediately.