1. Preheat oven to 350°F. Coat a 7x11-inch baking dish with nonstick cooking spray; set aside. In a large pot of boiling water cook pasta al dente according to package directions. Drain; set aside.

2. Meanwhile, in a large saucepan bring broth to boiling over medium-high heat; add squash and rosemary sprigs. Cook 10 minutes or until squash is tender. Drain, reserving 1/2 cup of the broth. Discard rosemary sprigs. Place squash in a blender.

3. In a small nonstick skillet heat oil over medium-low heat. Add garlic; sauté 5 minutes or until golden brown. Add chopped rosemary; sauté 1 minute more. Spoon over squash in blender. Add milk and reserved broth; blend until smooth. Transfer squash mixture to a large bowl. Add pasta and 1/2 cup of the cheese; stir gently to combine. Spoon evenly into baking dish.

4. Bake 25 minutes. Sprinkle with remaining 1/4 cup cheese; bake 5 to 10 minutes more or until heated through and cheese melts. Serve warm.

• 7 g Total Fat
• 3 g Saturated Fat
• 15 mg Cholesterol
• 200 mg Sodium
• 49 g Carbohydrate
• 6 g Fiber
• 13 g Protein