One at a time, cook both packages of potatoes in the microwave for five minutes each.
While the potatoes are cooking, dice squash/zucchini into bite-size pieces.
Line a sauté pan with vegetable broth. Sauté zucchini for about 3-5 minutes until al dente tender.
Toss all ingredients together except for pasta sauce and vegan parmesan.
Put into meal prep containers and top with sauce and cheese. Refrigerate promptly. Can keep for about five days. Microwave for about 2 minutes when ready to eat.
Notes
If you top with the Vegan Cashew Parmesan Cheese then you must disclose to those you serve that is contains nut.