- Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan ensuring that the liquid covers the pasta and add the squash.
Turn on the burner to high then set your timer to 10 minutes. Optional: add about 1/2 teaspoon salt to taste.
Cook on high, stirring regularly, until 3/4 of the water is absorbed about 8 minutes. Add sauce and cream to the skillet and continue to cook approximately 2 minutes.
Remove skillet from heat and stir in cheese then finish with hazelnuts and pepper. Serve immediately.