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Recipe Summary

prep:
30 mins
cook:
13 mins
bake:
25 mins
total:
1 hr 8 mins
Servings:
6
Yield:
servings
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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; fat 18g; cholesterol 65mg; saturated fat 9g; carbohydrates 58g; insoluble fiber 8g; protein 29g; sodium 781mg.
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