Spaghetti Squash Alfredo

Tonight's supper is an ideal winter dish - it's smooth and creamy,
really satisfying and truly comforting!

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
Chives

Directions:
 Pierce squash with fork or skewer in several places. Bake at 350
degreesF. 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.
 Stir the soup, water and milk in a 2-qt. saucepan. Heat over medium
heat to a boil. Stir in the Swiss cheese.
 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:
Serve with a tossed green salad and some seasonal fresh fruit for dessert.
Received on Thu Jan 17 15:30:53 2008