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

Prep

15 min.

Total

1 hr. 10 min.

Serves

5

Servings: 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

  • Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

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What You'll Need

3 pounds medium spaghetti squash
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1 clove garlic, minced
1 cup non fat milk
4 ounces shredded low fat Swiss cheese
1/2 cup Parmesan cheese
to taste Black pepper
1 1/2 tablespoons 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

calories

220 230

totalfat

7g 9g

saturatedfat

3g 3.5g

cholesterol

20mg 20mg

sodium

580mg 670mg

totalcarbohydrate

27g 27g

dietaryfiber

5g 6g

protein

14g 14g

vitamina

15%DV 20%DV

vitaminc

10%DV 10%DV

calcium

40%DV 40%DV

iron

6%DV 6%DV

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

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RID#27073

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