1/2 lb. spaghetti
1 med.-size zucchini
1 med.-size yellow squash
3/4 c. water
2 tbsp. chunky peanut butter
2 tbsp. low-sodium soy sauce
Pepper and salt to taste

In a large saucepot, cook the spaghetti in boiling water as the package directs, but without salt, until it is almost tender. Meanwhile, cut zucchini and squash crosswise in half, then lengthwise into thin strips.

Add zucchini and squash strips to the pot of spaghetti. Cook the pasta and squash just until pasta is al dente. Drain in colander; rinse pasta and squash with cold water to stop further cooking.

In small saucepan, bring water, peanut butter and soy sauce to boiling, stirring until peanut butter blends in; remove from heat.

Return pasta and squash to saucepot; add peanut mixture. Toss until well mixed. Season with pepper and salt to taste.