Spaghetti Squash Alfredo

You'll fool them tonight using flavorful spaghetti squash in place of
spaghetti, but next time this will be the version they'll request!

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 Pepperidge Farm(R) Hot & Crusty
7-Grain French Bread.
Received on Thu Oct 2 14:30:47 2008