Cheddar Squash & Pasta

• 2 cups pasta, uncooked
• 1 large summer squash, cut into sticks (I like bigger pieces)
• 2 tablespoons margarine
• 2 tablespoons flour
• 1 cup nonfat milk
• 1 cup kraft shredded 2% cheddar cheese
• breadcrumbs (optional)
• cooking spray
• salt & pepper

1. Bring water to a boil in a large saucepan.
2. Add the pasta and return to a boil.
3. Add the squash and cook until pasta is al dente. Drain.
4. Meanwhile, in a small saucepan, melt the margarine.
5. Add the flour to the margarine to form a paste.
6. Add the milk to the paste and whisk smooth.
7. Add salt & pepper to taste.
8. Once the white sauce is thickened add the cheddar cheese and whisk until melted.
9. Coat a casserole dish with the cooking spray.
10. Combine the pasta, squash and cheese sauce and pour the mixture in the baking dish.
11. Sprinkle with a light coating of bread crumbs if desired (will prevent cheese from developing 'crust').
12. Bake casserole at 350 degrees for 20 minutes or until the top is lightly browned.

pasta, summer, margarine, flour, nonfat milk, cheddar cheese, breadcrumbs, cooking spray, salt

Taken from www.food.com/recipe/cheddar-squash-pasta-193175 (may not work)