How to Make It
Heat oil in a large skillet over high. Add beef, and cook, stirring often, until browned, about 8 minutes. Add onion, garlic, and chili powder, and cook until onion is just softened, about 3 minutes.
Stir in flour; cook, stirring often, 1 minute. Stir in broth, squash, pasta, salt, and pepper. Bring to a boil over high; reduce heat to medium-low. Cover, and cook until pasta is al dente, about 8 minutes. Remove from heat.
Stir in collards. Cover, and let stand until collards have wilted, about 10 minutes. Uncover, and stir in Parmesan.