Bring 1-inch of water to simmering in nonstick skillet. Add squash; cook for 2 minutes or until tender. Drain well in colander. Dry the skillet.
Heat oil in same skillet over medium heat. Add sugar snaps, cherry tomatoes, parsley and coriander; cook, stirring, 3 minutes. Remove from heat.
Stir in salt, pepper and reserved squash. Serve at room temperature. Garnish with the lemon wedges. Makes 4 servings.