3 yellow squash, cubed
1 clove garlic, minced
4 oz cream cheese, cubed
1 tablespoon fresh basil leaves, chopped
salt to taste

In a glass serving dish, combine the squash pieces, basil and garlic. Season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until just tender. Stir after every 3 to 4 minutes. Drain squash well (it will accumulate lots of juices)

Sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted.

Stir until the cheese is smooth and blended into the squash.