Spaghetti Squash Alfredo

This simplest of ideas leads to a rich and flavorful supper.

Spaghetti Squash Alfredo
from Campbell's Kitchen

Prep Time: 1 hr. - Cook Time: 10 min.

1 medium spaghetti squash (about 3 lb.)
1 can (10 3/4 oz.) Campbell's(R) 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 or chives

Directions:
 1. 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.
 2. Stir the soup, water and milk in a 2-qt. saucepan. Heat over medium
heat to a boil. Stir in the Swiss cheese.
 3. 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. Serves 5.

Kitchen Clip:
Spaghetti squash are large squash that are oval in shape with yellow
skin. When the flesh is cooked, it separates into spaghetti-like strands.
Received on Thu May 3 13:42:35 2007