In a large pot, cook the pasta according to package directions, stopping 2 minutes before the directed time. Drain and set aside.

Meanwhile, preheat oven to 400° F.

In the same large pot (or using a different one to save cooking time), heat olive oil over medium-high heat. Add ground meat and cook, stirring and breaking up with the back of a wooden spoon. Add chopped onion after 3-4 minutes and cook until meat is browned through and onion has softened, about 3-4 minutes longer. Season lightly with salt and pepper.

Add squash and cook, stirring only 1-2 times until squash is browned. Add garlic and pinch of red pepper flakes and cook for 1 more minute. Add lemon juice.

Add butter and once melted, sprinkle with flour and stir to coat meat and squash. Very slowly, add milk (as in 1-2 tbsp to start with) and stir in so flour absorbs the milk, until all milk has been fixed with flour and a thick sauce is created.

Stir in all herbs (reserving 2 tbsp parsley) and season to taste with salt and pepper.

Add pasta and stir into squash mixture. Add ½ cup parmesan and mix to combine. (Add mozzarella here and mix in, or slice it and place on top before baking for a cheesy topping).

Place all ingredients in a large (or two small) casserole dishes and sprinkle with remaining parmesan and parsley. Bake for 15-20 minutes or until top has browned.

To freeze: let cool to room temperature and wrap well before transfer to freezer. To reheat from frozen: let defrost overnight in fridge and reheat in oven at 325° F for 20-30 minutes.