Preheat oven to 400 degrees. Chop your squash in half. Scoop out the seeds from the middle and set aside - you will be adding this to your breading!
Line a baking tray with parchment paper and cook your squash halves face down for about 20 minutes or until tender. The time varies depending on the size of your squash so make sure to test the tenderness with a fork.
While the squash is cooking, rinse your seeds well and remove any squash residue. Set aside.
Once the squash has cooled scoop out the flesh and add to a food processor or blender along with the nutritional yeast, oat milk, dijon mustard, paprika, lemon juice, garlic powder, onion powder, salt, and pepper. Start with 1 cup of plant-based milk, blend, and add more if needed.
Crank up the heat of your oven to 475 degrees. Cook your pasta, drain, then return to it’s pot. Mix with the cheese sauce with the pasta - note there should be more cheese than pasta. Grease a casserole dish with oil (I use coconut oil) then pour your cheesy pasta inside and spread evenly.
Now prepare your breading. In a bowl mix the seeds with your bread crumbs, nutritional yeast, olive oil, and salt. Sprinkle on top of your pasta.
Place your casserole dish in the oven and cook until the top breading layer starts to brown. I wouldn’t cook it any longer than 15 minutes or it will start to dry out. Check after 8 minutes and use your judgement from there. Let cool, top with parsley, then serve!
Store in an airtight container in the fridge for up to 5 days.