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6 servings, 1 cup (250 mL) each
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Garnish with fresh parsley before serving.
If you prefer a thinner cheese sauce, reserve 1/2 cup water from the hot drained cooked pasta. Gradually add enough reserved water to cheese sauce until sauce is of desired consistency. Add drained pasta; mix lightly.
Substitute 4 cups small cauliflower florets for the cut-up squash.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.