4 Oct

5 oz. Ronzoni Smart Taste Macaroni (you can use any pasta you like)

3 oz. Lite Mild Cheddar Cheese

1 cup nonfat milk (or unsweetened almond milk)

15 oz. butternut squash

1 Tbsp. lite butter

Salt, pepper, and chopped dried onions

Cut squash in half, spray w/Pam, and bake at 400 for 60 minutes.  I used half of the squash, which was about 30 ounces raw.  Scoop the squash out of the shell and cut into bite size chunks.  In the meanwhile, cook the pasta according to pkg. directions.  Drain pasta.  put in the 8 or 9 inch square casserole pan and add the butter, salt, pepper and chopped onions to taste.  Stir around.    When the butter has melted, add the cheese, which you have already sliced or chopped into small pieces.  Stir to let cheese partially melt.  Add the squash and stir to distribute squash evenly.  Pour milk over all.  Bake 30 minutes at 350.

4 servings, approximately 250 calories each.

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