Preheat oven to 375 degrees F.
In a medium saucepan, combined cubed butternut squash, chicken broth, milk and garlic and bring to a boil. Then reduce heat and allow to simmer for about 25 minutes, until squash is tender. Meanwhile your pasta should be boiling per box instructions.
Pour hot squash mixture into a blender and add Greek yogurt, salt and pepper. Blend until smoother and pour mixture into a large bowl. Stir in cheeses until melted and then fold in your pasta. Pour everything into a 13 x 9-inch baking dish coated with cooking spray and spread evenly.
Sprinkle breadcrumbs over top and place in oven for about 25 minutes. Turn your broiler on to high and allow to sit an additional 3 to 5 minutes, until breadcumbs are browned. Sprinkle with parsley and enjoy!
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (127g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 72 (42%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 23.9mg||7 %|
|Sodium 311.5mg||11 %|
|Potassium 295.1mg||8 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 12.5g|
|Protein 11.3g||16 %|
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Calories per serving: 170
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