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: 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

calories

226 241

totalfat

10g 12g

saturatedfat

5g 5g

cholesterol

28mg 28mg

sodium

625mg 723mg

totalcarbohydrate

22g 22g

dietaryfiber

4g 5g

protein

14g 14g

vitamina

13%DV 17%DV

vitaminc

13%DV 13%DV

calcium

43%DV 43%DV

iron

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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RID#27073

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