February 13th, 2008
Recipe by Leeanne Wright
Bring a large pot of salted water to a boil. Add pasta; cook according to package instructions. In the last 3 minutes of cooking, add squash. Drain well and return to pot.
In a medium glass bowl, melt butter in microwave. Whisk in flour, then stock. Microwave about 4 minutes, whisking every 60 seconds until sauce thickens.
Stir in cheddar and microwave 1 minute or until cheese melts into sauce.
Stir sauce into pasta and squash, add Parmesan and season with salt and pepper.
410 calories, 21 g fat, 297 mg calcium, 544 mg sodium, 44 g carbs, 6 g fibre, 17 g protein; excellent source of calcium and vitamin B12.