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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to a boil.

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  • In a medium saucepan, melt 2 tbsp of the butter over medium heat. Whisk in flour and cook for 1 minute. Whisk in milk, salt and pepper and bring to a simmer. Simmer for 2 minutes, whisking constantly. Remove from heat and stir in goat cheese and sage. Set aside.

  • Add squash to boiling water and cook for 4 to 5 minutes. Stir in noodles, return to a boil and cook for 5 minutes more. Drain. Meanwhile, melt remaining 1 tsp butter in a 10-inch nonstick skillet over medium-high heat. Add bread crumbs and brown for 30 seconds. Transfer to a bowl. Crumble sausage into same skillet. Cook for 4 minutes, breaking apart with a wooden spoon.

  • Transfer noodles and squash to a large bowl. Stir in sausage and cheese sauce. Fold together until well combined. Pour into prepared dish, spreading level. Top with toasted bread crumbs. Bake at 350° for 20 to 25 minutes.

Nutrition Facts

483 calories; total fat 18g; saturated fat 9g; cholesterol 65mg; sodium 781mg; carbohydrates 58g; fiber 8g; protein 29g.

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