Peel and chop up your butternut squash and onion. Toss it in a stock pot with 1-2 cups of water and season with salt and pepper. Heat over medium high heat for about 15-20 min until steamed through.
Place steamed squash and onion in a food processor or blender and add in 1 to 2 cups of water until silky smooth. You want it to be thick enough to adhere to the noodles, so use your discrection with the amount of water you need here.
Put the squash mixture back into the original pot and add in shredded cheese, greek yogurt, and almond milk. Bring to a boil then reduce heat to medium-low for 10 min. Add salt and pepper to taste.
Prepare your pasta according to the box. I used zoodles and It turned out great! Just spiralize 2 to 4 zucchini (depending on size) but don’t cook it! You will add in the hot “cheese” sauce and it will make them tender.
While pasta is cooking, heat 1 tbsp olive oil in a skillet and brown your ground turkey. Add in oregano, parsley, cayenne, paprika, and garlic powder. Salt and pepper to taste.
In an oven safe dish spoon in whichever pasta option you chose. Add “cheese” sauce and top with the ground turkey. Sprinkle on panko bread crumbs and extra shredded cheese and broil until brown and bubbly!