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1
In a small bowl, mix together 1/4 teaspoon salt, rosemary, and pepper.
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2
Lay the squash out on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture.
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3
Bake in a 425u00b0 oven for 45 minutes or until tender and lightly browned.
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4
Remove squash from oven and increase oven temp to 450u00b0.
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5
Cook bacon in a large nonstick skillet over medium heat until crisp.
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6
Remove bacon from pan; discard all but 1 1/2 teaspoons drippings in skillet; crumble bacon and set aside.
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7
Increase heat to medium-high; add shallots to skillet; stir/saute for 8 minutes or until tender.
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8
Combine squash, bacon, and shallots; set aside.
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9
Prepare pasta by following the package directions; drain well.
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10
Combine flour and 1/2 teaspoon salt in a dutch oven over medium-high heat.
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11
Gradually add in milk, stirring constantly using a whisk; bring to a boil.
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12
Cook 1 minute or until slightly thick, stirring constantly.
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13
Remove pan from heat; add in provolone cheese; stir until cheese melts.
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14
Add pasta to cheese mixture; toss well to combine.
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15
Spoon pasta mixture into an 11x7 inch baking dish that has been coated with cooking spray; top with squash mixture.
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16
Sprinkle parmesan cheese evenly over the top.
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17
Bake at 450u00b0 for 10 minutes or until cheese melts and begins to brown.
