Spaghetti Squash Alfredo
Recipe from Campbell's

It looks like Fettuccine Alfredo, but it's actually spaghetti squash, baked to perfection and tossed with a creamy Swiss cheese sauce.


Spaghetti Squash Alfredo

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Servings: 5
Prep Time: 10 mins
Total Time: 1 hr 5 mins
Related Categories: Alfredo Sauce, Spaghetti Squash
 
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Ingredients
  • 1 
    medium spaghetti squash (about 3 pounds)
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  • 1  can
    (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
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  • 3/4  cup
    water
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  • 1/4  cup
    milk
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  • 1  cup
    shredded lowfat Swiss cheese (about 4 ounces)
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  • 2  tbsp.
    grated Parmesan cheese
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  •  
    Chopped fresh parsley or chives
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Directions
1.
Pierce the squash with a fork.
2.
Bake at 350 degrees F. 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.
3.
Heat the soup, water and milk in a 3-quart saucepan over medium heat to a boil. Stir in the Swiss cheese. Add the squash and toss to coat. Sprinkle with the Parmesan cheese and parsley.
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