In a pot of boiling water over high heat, cook the squash with 1 teaspoon of salt until the squash is tender, for about 7 minutes. Remove from the 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 2 minutes. Remove from the heat.
Yield: 3 cups