Halve and seed squash and place cut- side down in baking dish. Add 1/4-
inch water to dish, cover and bake in a 400F oven for 35 minutes or
until tender.* Scoop out squash and mash with garlic, 1/4 c. Romano
cheese, bread crumbs and nutmeg. Salt and pepper to taste.
Turn onions into large skillet and saute for 15 minutes in oil until tender
and golden. Boil noodles as package directs, drain and rinse.
Place half the noodles in oiled 13×9-inch baking pan. Layer all
squash mixture evenly over noodles. Top with all onions. Dab ricotta cheese
over onions then add mozzarella and 1 c. Romano cheese. Layer last half
noodles on top and sprinkle with final 1/4 c. Romano cheese. Cover and
bake in a 400F oven for 40 minutes. Uncover and bake 10 to 15
minutes longer or until hot through.
For Red Pepper Sauce: Broil peppers on pan, turning often, until blistered
and blackened on each side. Place in plastic bag and steam 10 minutes.
Peel, seed and dice to get about 1 c. Combine peppers with olive oil and
garlic in electric blender and puree. Makes about 1 c.
To serve, cut squares and zigzag Red Pepper Sauce over each serving.
Garnish with pine nuts, tomato and herbs if desired. Makes 8 servings.
* If preferred, place seeded, halved squash cut-sides down in microwave-
safe baking dish. Cover dish and cook at high power of microwave oven for
20 minutes or until tender.