Cut your squash in half, and clean out the seeds. Place open-face down in a casserole dish that has 1/2 inch of water in it. Bake until the squash is easily pierced with a fork or knife. Squash should be good and "mooshy".
Allow to cool. Then scoop the squash out of the skin and into a large mixing bowl or blender. If there is some water in there, that's okay. It'll just make it smoother when you blend it. Blend with honey until smooth and creamy. Set aside.
Cook your noodles according to package directions.
In a large mixing bowl, combine your ricotta, milk, sage, garlic powder and onion powder. Blend with a whisk or hand-blender.
Spread a thin layer of squash on the bottom of a casserole dish (you can use the same one you baked the squash in). This is a great way to keep the food from burning on the bottom without using a bunch of oil or butter.
Add a layer of noodles, then ricotta, then noodles and then squash and finally another layer of noodles (as shown below).
Sprinkle the top with parmesan cheese.
Bake for about 20 minutes.
Note: My casserole dish was 10 X 15 inches.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.