 |
Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 5 |
|
It looks like Fettuccine Alfredo, but it's actually tender spaghetti squash, baked to perfection and tossed with a creamy Swiss cheese sauce. Ingredients:
1 medium spaghetti squash |
1 (10.75 ounce) can campbell's® condensed cream of celery soup (regular or 98% fat free) |
3/4 cup water |
1/4 cup milk |
1 cup low-fat swiss cheese |
2 tablespoons grated parmesan cheese |
chopped fresh parsley |
chives |
Directions:
1. Pierce squash with fork or skewer in several places. Bake at 350 degrees F for 50 minutes 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.
2. Stir the soup, water and milk in a 2-quart saucepan. Heat over medium heat to a boil. Stir in the Swiss cheese.
3. Place the hot spaghetti squash in a 2-quart serving bowl. Pour the soup mixture over the squash. Toss to coat. Sprinkle with Parmesan cheese, parsley, and chives.
|
|