Preheat oven to 400°F. Cook pasta until al dente, according to package directions; drain.

In a large saucepan, combine squash, milk and broth. Cook over medium-high 10 to 15 minutes, until squash is soft. Remove from heat, cool 15 minutes and blend in a blender, with the lid slightly vented. Return to the saucepan.

Add pasta, cheese, salt and pepper to the squash puree and mix well. Spread mixture into a cast iron skillet or a 13 x 9-inch baking dish, coated with nonstick cooking spray. Bake 20 minutes, until bubbling.

KITCHEN COUNTER

Serves 8. Per serving: 149 cal, 4g fat, 7mg chol, 6g prot, 24g carbs, 2g sugar, 3g fiber, 236mg sodium