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From Campbells Kitchen

Heidi S.
on 10/2/08 10:27 am - Sault Ste. Marie, Canada

Spaghetti Squash Alfredo

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.

Sometimes you just put one foot in front of the other, even if you don't know where you're going.

Surgery Aug. 29, 2012 with the Wonderful Dr. Aarts at TEGH

Created by MyFitnessPal - Nutrition Facts For Foods

Kimberly C.
on 10/7/08 1:56 am - Pensacola, FL

RNY on 08/11/08

thanks for the recipe. I love anything with spaghetti squash!

Kimberly

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