Spaghetti Squash Alfredo

Happy to be in
Onederland
on 10/2/08 3:31 pm

You'll fool them tonight using flavorful spaghetti squash in place of spaghetti, but next time this will be the version they'll request!

Spaghetti Squash Alfredo
from Campbell's Kitchen

Prep Time: 1 hr.
Cook Time: 10 min.

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Ingredients:

1 medium spaghetti squash (about 3 lb.)

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

3/4 cup water

1/4 cup milk

1 cup shredded low-fat Swiss cheese (4 oz.)

2 tbsp. grated Parmesan cheese

Chopped fresh parsley

Chives

Directions:

Pierce squash with fork or skewer in several places. Bake at 350°F. for 50 min. or until the squash is fork-tender. Cut in half, scoop out and discard seeds. Scrape the flesh with fork to separate the spaghetti-like strands.

Stir the soup, water and milk in a 2-qt. saucepan. Heat over medium heat to a boil. Stir in the Swiss cheese.

Place the hot spaghetti squash in a 2-qt. serving bowl. Pour the soup mixture over the squash. Toss to coat. Sprinkle with Parmesan cheese and parsley.

Serves 5.