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Spaghetti Squash Alfredo

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

At a glance

Prep

10 min.

Total

1 hr. 5 min.

Serves

5

Servings: about 1 1/2 cups each

Cook: 5 min.

Bake: 50 min.

Made With

  • Campbell's® Condensed Cream of Celery Soup

    Campbell's® Condensed Cream of Celery Soup

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What You'll Need

1 medium spaghetti squash (about 3 pounds)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
3/4 cup water
1/4 cup milk
1 cup shredded lowfat Swiss cheese (about 4 ounces)
2 tablespoons grated Parmesan cheese
Chopped fresh parsley or chives

How to Make It

  • 1

    Pierce the squash with a fork.

  • 2

    Bake at 350°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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Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Celery Soup Campbell's Cream of Celery Soup

Calories

161 171

Total Fat

5g 6g

Saturated Fat

2g 2g

Cholesterol

14mg 14mg

Sodium

379mg 457mg

Total Carbohydrate

22g 22g

Dietary Fiber

4g 4g

Protein

10g 10g

Vitamin A

5%DV 7%DV

Vitamin C

4%DV 4%DV

Calcium

32%DV 32%DV

Iron

4%DV 4%DV
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