Add 1 pound thinly sliced squash, 8 ounces small pasta, 1 thinly sliced onion, 4 thinly sliced garlic cloves, 3/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/8 teaspoon red pepper flakes, and 2 1/4 cups stock to a large pot or deep skillet and bring to a boil over high heat. Bring to a boil over high heat. Reduce to medium-high and stir frequently until the water has mostly evaporated except for about 1/4 cup. Taste the pasta. If it’s tender, you’re ready to finish up. If it’s not quite tender, add another 1/4 cup of water or stock and keep cooking until tender.