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1
Bring a skillet sprayed with nonstick spray to medium heat on the stove.
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2
Add bacon and cook until crispy, about 4 minutes per side.
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3
Once cool enough to handle, crumble or chop and set aside.
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4
In a large pot, prepare pasta al dente (firm) according to the instructions on the package.
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5
Drain well, return to the pot, and cover to keep warm.
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6
While water comes to a boil and while pasta cooks, cut squash into pieces similar to the size of penne, about 2 inches long and 1/2 inch thick.
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7
Spray a large skillet (with a lid) with nonstick spray, and bring to medium heat on the stove.
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8
Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir.
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9
Add spinach and tomato to the skillet, re-cover, and continue to cook for about 1 minute.
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10
Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomatoes are soft, and excess liquid has cooked off, about 3 minutes.
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11
If needed, drain any excess liquid.
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12
Set aside.
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13
Place cheese wedges in a microwave-safe bowl and stir to break them up.
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14
Add sour cream and cheese slices, breaking cheese slices into pieces as you add them.
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15
Microwave for 30 seconds, and then stir thoroughly.
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16
Microwave for another 30 seconds, or until cheeses have fully melted.
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17
Mix until smooth.
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18
Add cheese mixture and cooked veggies to the pasta.
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19
Toss to coat.
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20
Top with bacon.
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21
If needed, bring to desired temperature on the stove.
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22
If you like, season with salt and pepper, to taste.
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23
Serve it up!
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24
PER SERVING (1/4 recipe, about 1 cup): 227 calories, 5g fat, 491mg sodium, 33g carbs, 6g fiber, 4g sugars, 13g protein
