Cook vermicelli according to package directions; keep warm.

Meanwhile remove 1 tablespoon marinade from jar of mushrooms and heat in large nonstick skillet over medium-high heat until hot. Add beef, half at a time, and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; season with salt and pepper. Keep warm.

In same skillet, combine mushrooms with remaining marinade, squash and tomatoes. Cook over medium-high heat 6-8 minutes or until squash is tender and sauce is completely thickened.

Combine pasta, beef and vegetable mixture; mix lightly. Garnish with cheese.

Recipe Courtesy of The Texas Beef Council.