Low Fat Butternut Squash and Bacon Pasta

Preheat oven to 425ºF.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425ºF for 45 minutes or until tender and lightly browned. Increase oven temperature to 450ºF.

Cook the turkey bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan and crumble. Combine squash mixture and bacon; set aside.

Cook pasta according to the package directions. Drain well.

Combine flour and remaining 1/2 teaspoon salt in a sauce pan over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add mozzarella, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7 inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450°F for 10 minutes or until cheese melts and begins to brown.