Link to recipe.

I tried this out last night for dinner and it turned out well. Some comments on what I adapted, though. I didn’t have the frozen squash, so I peeled and cubed a fresh one and boiled it until soft. I used Barilla Plus elbows (it’s not whole wheat, but it’s healthier than regular pasta and gives you added protein). I used 2% milk instead of the cream. I also used white raw goat’s milk cheddar instead of the sharp cheddar. It turned out really well. Something else I would pay attention to is the yeild on this recipe. I don’t know how much Rachael and her family eat for a serving, but I got the same yield in a half recipe as she did for her whole recipe. So, if you’re just cooking this for a meal or two for yourself, cut this recipe down to a quarter.

I got curious about how my modified version is health wise, so I ran an analysis on SparkPeople. It says my serving (which is half of Ray’s serving) is:
Amount Per Serving
Calories 346.8
Total Fat 13.8 g
Saturated Fat 7.7 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 4.0 g
Cholesterol 30.5 mg
Sodium 781.2 mg
Potassium 249.9 mg
Total Carbohydrate 37.7 g
Dietary Fiber 3.4 g
Sugars 1.4 g
Protein 18.6 g
Vitamin A 46.0 %
Vitamin B-12 5.2 %
Vitamin B-6 4.0 %
Vitamin C 7.5 %
Vitamin D 2.4 %
Vitamin E 1.4 %
Calcium 19.9 %
Copper 10.4 %
Folate 27.6 %
Iron 13.4 %
Magnesium 5.6 %
Manganese 9.9 %
Niacin 21.1 %
Pantothenic Acid 2.8 %
Phosphorus 19.1 %
Riboflavin 26.9 %
Selenium 6.9 %
Thiamin 32.7 %
Zinc 3.8 %