Spaghetti Squash Alfredo

Campbell's Spaghetti Squash Alfredo Recipe

Baked spaghetti squash is tossed with a delectable sauce made with cream of celery soup, garlic, milk, Parmesan and Swiss cheese. It’s so good you’ll want to make it again and again!

At a glance


15 min.


1 hr. 10 min.



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)
1 clove garlic, minced
1 cup nonfat milk
1 cup shredded lowfat Swiss cheese (about 4 ounces)
1/2 cup grated Parmesan cheese
Ground black pepper
Chopped fresh parsley or chives

How to Make It

  • 1

    Heat the oven to 350°F.  Pierce the squash with a fork.

  • 2

    Bake 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, garlic, milk, Swiss cheese and Parmesan cheese in a 3-quart saucepan over medium heat to a boil.  Season with the black pepper.  Add the squash and toss to coat.  Sprinkle with additional Parmesan cheese and the parsley.

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Recipe Nutritional Information

Made With

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


226 241


10g 12g


5g 5g


28mg 28mg


625mg 723mg


22g 22g


4g 5g


14g 14g


13%DV 17%DV


13%DV 13%DV


43%DV 43%DV


5%DV 5%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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