3-ozreduced fat cream cheesecut into smaller pieces
2teaspoonchili garlic sauce
1tablespoonreduced sodium soy sauce
6green onionsthinly sliced on the diagonal
Cut the squash in half and scoop out the seeds and pulp. Place the cut squash on a microwave safe plate, and microwave on high for about 5 minutes (microwave times will vary), until the squash is tender. Remove from microwave, and allow to cool until easily handled. Scoop the flesh from the peel with a spoon; the squash pieces should be about 1-inch chunks. Place scooped squash in a bowl, and toss with olive oil, sugar, chili powder, and cinnamon. Saute squash in a medium pan over medium-high heat for about 5 minutes, or until squash starts to brown, and spices become fragrant.
Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup hot pasta water.
In a small saucepan combine peanut butter, cream cheese, chili sauce, soy sauce, and most of the green onions (reserving some for garnishing); whisk in 3/4 cup of the hot pasta water. Stir over medium heat until sauce starts to melt, and heats through. If sauce is too thick, stir in additional water. Toss pasta with sauce, and top with squash and remaining chopped green onion.