Boil pasta according to instructions. Strain and set aside (you may want to rinse depending on what type of pasta you are using). Wheat pasta works nicely in elbow or orzo shapes; wheat, rice, corn, or quinoa pasta works best in small shapes.
For the sauce, put the milk-sub in your pot first. Then add the squash and oil. For the squash, I use frozen bricks sold at any grocery store, or if I have some fresh squash, I cook it up and store it in the fridge and then use what I need. If using the frozen brick of orange squash, start out only using 1/2 brick. It thickens the sauce, gives it a cheese color, and adds nutrition to the meal. Add a small amount of oil (safe margarine, olive, or pour flax-seed oil on your child’s cool bowl).
If you have a safe cheese, grate it and add it to the milk first to start heating/melting.
There won’t be string/gooey cheese in this recipe, but it does turn into a nice creamy sauce. You can take it a step further and turn it into Spaghettios by adding V-8; or you can add chili. Both of these options give it more flavor and cover up the squash.