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1
Preheat oven to 425 degrees F. In a small bowl combine 1/4 teaspoon salt, rosemary and pepper.
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2
Place squash on a foil-lined baking sheet coated with cooking spray and sprinkle it with the salt mixture.
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3
Bake at 425 degrees F for 45 minutes or until tender and lightly browned.
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4
Then remove it from the oven.
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5
Increase oven temperature to 450 degrees F.
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6
Cook the bacon in a large nonstick skillet over medium heat until crisp.
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7
Remove bacon from pan, reserving 1 1/2 teaspoons drippings in the pan.
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8
Crumble bacon and set it aside.
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9
Increase skillet heat to medium-high.
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10
Add shallots and garlic to pan; saute 8 minutes or until tender.
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11
Remove skillet from the heat.
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12
In a large bowl combine squash mixture, bacon, spinach, and shallot mixture; set aside.
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13
Cook pasta according to the package directions, omitting the salt and fat that the instructions might mention.
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14
When its done, drain it well.
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15
Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat.
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16
Gradually add milk, stirring constantly with a whisk; bring to a boil.
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17
Cook 1 minute or until slightly thick, stirring constantly.
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18
Remove from heat.
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19
Add nutmeg, thyme, freshly ground black pepper to taste, and provolone, stirring until cheese melts.
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20
Add pasta to cheese mixture, tossing well to combine.
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21
Spoon pasta mixture into an 11 x 7-inch baking dish that youve lightly coated with cooking spray.
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22
Top pasta with the squash mixture.
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23
Sprinkle evenly with Parmesan cheese.
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24
Bake at 450 degrees F for 10 minutes or until cheese melts and begins to brown.
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25
Recipe adapted from Cooking Light.
