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1
Preheat oven to 425F.
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2
Combine 1/4 tsp salt, rosemary and pepper.
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3
Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture.
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4
Bake at 425F for 45 minutes or until tender and ligtly browned.
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5
Increase oven temperature to 450F.
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6
Cook the bacon over medium heat until crisp.
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7
Remove bacon from pan, reserving 1 1/2 teaspoon drippings from pan.
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8
Increase heat to medium-high.
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9
Add shallots to the pan; saute for 8 minutes or until tender.
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10
Combine squash mixture, bacon and shallots in a bowl; set aside.
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11
Cook pasta according to package directions, omitting salt and fat.
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12
Drain well.
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13
Over medium-high heat, combine flour and 1/2 teaspoon salt in the same pan the shallots were cooked.
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14
Gradually add milk, stirring constantly with a whisk; bring to a boil.
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15
Cook for 1 minute or until slightly thick, stirring constantly.
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16
Remove from heat.
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17
Add provolone, sitrring until cheese melts.
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18
Add pasta to the cheese mixture, tossing well to combine.
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19
Spoon pasta mixture into an 9x13-inch baking dish lightly coated with cooking spray; top with the squash mixture.
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20
Sprinkle evenly with Parmesan cheese.
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21
Bake at 450F for 10 minutes or until cheese melts and begins to brown.
