Roasted Acorn Squash Pasta

• 1 whole Medium Acorn Squash
• 3/4 teaspoons Coarsely Ground Garlic Salt, Divided
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Dried Rosemary, Divided
• 6 ounces, weight Rotini Pasta (I Used Barilla's White Fiber Pasta)
• 13 cups Freshly Shredded Parmesan
• 1/2 cups 2% Milk
• 1 teaspoon Dried Minced Onion
• 18 teaspoons Freshly Ground Black Pepper

1. Preheat oven to 400 degrees F.
2. Cut acorn squash in half and scrape seeds out.
3. Sprinkle on 1/2 teaspoon coarsely ground garlic salt, garlic powder, and 1/4 teaspoon dried rosemary.
4. Place face down in small greased ceramic dish or on a greased baking sheet and roast for 55 minutes.
5. Squash should be very soft.
6. As squash cools for a few minutes, begin boiling pasta in salted water until soft.
7. Drain and set aside.
8. Scrape the soft inside of the squash into a food processor.
9. Add Parmesan, milk, and remaining spices and blend until smooth.
10. Toss with pasta and serve immediately.
11. Steamed or roasted green beans pair beautifully with this.

garlic salt, garlic, rosemary, weight rotini, parmesan, milk, onion, freshly ground black pepper

Taken from tastykitchen.com/recipes/main-courses/roasted-acorn-squash-pasta/ (may not work)