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Send a Meal BlogMonday, October 20 2014
 ingredients
directions
Preheat oven to 375 degrees F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
Cook pasta for 2 minutes less than package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 minutes.
Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 1 1/2 cups cheese; stir until melted. Stir cheese sauce in pasta and squash.
Spoon into 6 greased, individual ramekins. Sprinkle on remaining cheese. Bake 10 minutes.
nutrition information
Per Serving: cal. (kcal) 306, Fat, total (g) 10, chol. (mg) 23, sat. fat (g) 5, carb. (g) 39, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 6, pro. (g) 18, vit. A (IU) 5274.55, vit. C (mg) 9.92, Thiamin (mg) 0.28, Riboflavin (mg) 0.28, Niacin (mg) 2.73, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 46.34, Cobalamin (Vit. B12) (µg) 0.52, sodium (mg) 400, Potassium (mg) 360, calcium (mg) 272, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet     
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