Spaghetti Squash Alfredo
Baked spaghetti squash is tossed with a delectable sauce made with cream of celery soup, garlic, milk, Parmesan and Swiss cheese. It’s so good you’ll want to make it again and again!
Ingredients
3 pounds medium spaghetti squash
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
1 clove garlic, minced
1 cup non fat milk
4 ounces shredded low fat Swiss cheese
0.5 cup Parmesan cheese
1.5 tablespoons Chopped fresh parsleyor chives
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
1 clove garlic, minced
1 cup non fat milk
4 ounces shredded low fat Swiss cheese
0.5 cup Parmesan cheese
1.5 tablespoons Chopped fresh parsleyor chives
Instructions
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.
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.
Spaghetti Squash Alfredo
Baked spaghetti squash is tossed with a delectable sauce made with cream of celery soup, garlic, milk, Parmesan and Swiss cheese. It’s so good you’ll want to make it again and again...
Directions
Print
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.
Ingredients
3 pounds medium spaghetti squash
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
1 clove garlic, minced
1 cup non fat milk
4 ounces shredded low fat Swiss cheese
0.5 cup Parmesan cheese
1.5 tablespoons Chopped fresh parsleyor chives
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