3 to 4 c. butternut squash, peeled and cubed
About 3 c. water
2 tbsp. tahini
2 tbsp. light miso
Pinch of salt and white pepper (optional)
2 c. elbow or spiral noodles
Water for boiling
1 c. or more fresh or frozen green peas, steamed (optional)
1/3 c. dry bread crumbs
1 to 2 tsp. no-oil Italian dressing

Place squash in a pot; add water almost to cover. Cover pot and bring to a boil. Lower heat and simmer until squash is very soft, about 15 to 20 minutes. Drain. Place squash in blender or food processor. Add tahini, miso, and salt and pepper if desired. Puree until smooth.

Add noodles to a large pot of boiling water and cook until al dente. Drain and rinse. Combine noodles with puree and add peas, if desired. Place mixture in an oiled 9 inch square baking dish.

Preheat oven to 350 degrees. In a small bowl, mix bread crumbs with no oil Italian dressing. Sprinkle evenly over macaroni mixture. Bake for 20 minutes. Serve hot. Serves 6.

Per serving: 184 calories, 6 g protein, 6 g fat, 29 g carbohydrates, 0 cholesterol, 283 mg sodium.