Spaghetti Squash Alfredo
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It looks like Fettuccine Alfredo, but it's actually spaghetti squash, baked to perfection and tossed with a creamy Swiss cheese sauce.
Ingredients
- 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 tbsp. grated Parmesan cheese
- Chopped fresh parsley or chives
- Pierce the squash with a fork.
- Bake at 350 degrees 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.
- 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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