Butternut Squash Pasta

16 ounces whole wheat rotini pasta

1 large butternut squash, halved lengthwise

1 teaspoon olive oil

8 ounces fat-free ricotta cheese

¾ cup skim milk

4 ounces light cream cheese, cubed

¼ cup grated parmesan cheese

¼ teaspoon cayenne pepper

¼ teaspoon salt (optional)

¼ teaspoon ground black pepper

⅛ teaspoon ground nutmeg

Heat oven to 400 degrees.

Cook pasta according to package directions, omitting salt. Drain and set aside.

Spray both sides of squash with cooking spray and place face down in a glass baking dish. Bake for 45-50 minutes until soft. Remove squash from oven, scoop squash meat into a large bowl and set aside.

In a large sauce pan, heat olive oil, ricotta cheese, milk and cream cheese over low heat until cheese is melted. Add cooked squash, parmesan, cayenne, salt, pepper and nutmeg; whisk until smooth and cook until thoroughly heated. Add cooked pasta to pan and toss gently to coat.

Serves eight.

Chef Jennifer Lamplough from "Healthy Carb Diabetes Cookbook" (2008 American Diabetes Association)