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!
cost per recipe: $6.99
The price is determined by the national average.
pounds medium spaghetti squash
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
clove garlic, minced
cup non fat milk
ounces shredded low fat Swiss cheese
cup Parmesan cheese
to taste black pepper
tablespoons Chopped fresh parsleyor chives
Heat the oven to 350°F. Pierce the squash with a fork.
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.
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.