1 1/2 lbs squash, butternut — cooked
3 tbsps vegetable broth
1 med onion — chopped
2 cloves garlic — minced
1/2 c vegetable broth
1/2 c 1% low-fat milk
1/2 c lf Monterey jack cheese — shredded
1/2 tsp salt
1/4 tsp pepper
1 tbsp sun-dried tomatoes — chopped
12 ozs ziti pasta — cooked al dente
2 tbsps parsley — chopped
Cut squash in half, place cut-side down in microwave dish with a little water. Cover and cook on high 10-12 minutes, rotating once. When cool, scoop out flesh and mash with a fork. In frying pan, saute onion and garlic in few tbsp broth until translucent. Add cooked squash, broth, milk and cheese. Stir until cheese melts and mixture thickens somewhat. Season with salt and pepper, turn off heat and stir in sun-dried tomatoes. Pour sauce over cooked pasta and sprinle with parsley.