Heat the oven to 350°F. Pierce the squash with a fork.Bake for 50 minutes or until the squash is fork-tender. Cut the squash in half and scoop out and discard the seeds. Scrape the flesh with a fork to separate the spaghetti-like strands.Heat the soup, garlic, milk, Swiss cheese and Parmesan cheese in a 3-quart saucepan over medium heat to a boil. Season with the black pepper. Add the squash and toss to coat. Sprinkle with additional Parmesan cheese and the parsley.
3 pounds medium spaghetti squash1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup1 clove garlic, minced1 cup non fat milk4 ounces shredded low fat Swiss cheese0.5 cup Parmesan cheese1.5 tablespoons Chopped fresh parsleyor chives
Creamy homemade coleslaw is made easy with...
Wow...cherry peppers deliver an unexpected...
Baked spaghetti squash is tossed with a de...
This reliable recipe lets you put together...