Bring a large pot of water to a boil

Cook the squash:  First cut the squash into coins.  Next get out a large walled pan and add about a tablespoon of olive oil to it.  Then place this pan over a high heat on your stove top and toss in the cut squash.  All we want to do is slightly brown each coin of squash on both sides.It is important that you cook all pieces of the squash in an even layer so you might have to do this step in batches.

Add the sauce: Once all of the squash has become browned toss in the marinara sauce to the pan and mix everything together.  Let this cook on a low simmer as you move to the next step.

*Be careful when adding sauce to a hot pan, as it can splatter everywhere.  I recommend that you take the pan off of the heat for a minute prior to adding the sauce.*

Cook the Orecchiette:  Toss the orecchiette in the boiling pot of water, and cook it until it is al dente (this should be written on the box or bag the pasta came in).  Once the pasta has become al dente, strain it and toss it into the pan that you are cooking the marinara sauce in. Stir the pasta into the sauce, and let it finish cooking in the sauce for about 3 minutes.

Add the parmesan:  At the end take the pan off of the heat and toss in the parmesan cheese, and then slowly mix it in until it becomes a part of the sauce.