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Add 1 pound thinly sliced squash, 8 ounces small pasta, 1 thinly sliced onion, 4 thinly sliced garlic cloves, ¾ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon dried oregano, ⅛ teaspoon red pepper flakes, and 2 ¼ 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 ¼ cup. Taste the pasta. If it’s tender, you’re ready to finish up. If it’s not quite tender, add another ¼ cup of water or stock and keep cooking until tender.
Reduce heat to low and stir in the juice of 1 lemon, ¾ cup grated Parmesan cheese, ½ cup grated Pecorino Romano cheese, ½ cup thinly sliced fresh basil, ¼ teaspoon freshly ground black pepper until you’ve created a thick creamy sauce. If it doesn’t look creamy, add a splash of stock or water to loosen it up and create a creamy sauce.
Taste! You might need to add more salt depending on how salty your cheeses were.