Directions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook for 8-10 minutes. Drain pasta and set aside.
2. Preheat oven to 350ºF. Spray a large casserole dish with nonstick cooking spray.
3. Combine the butternut squash soup and cream cheese in a blender and blend until a smooth puree.
4. In a large bowl, mix together the pasta, cheddar cheese, provolone cheese, spinach and the butternut squash puree. Pour into a casserole dish.
5. Mix together whole-wheat crackers, parsley, Parmesan, and oil. Sprinkle on topping.
6. Bake for 30 minutes or until the top is golden brown.