Directions:
- Pierce squash with fork or skewer in several places. Bake at 350 degrees F for 50 minutes or until the squash is fork-tender. Cut in half, scoop out and discard seeds. Scrape the flesh with fork to separate the spaghetti-like strands.
- Stir the soup, water and milk in a 2-quart saucepan. Heat over medium heat to a boil. Stir in the Swiss cheese.
- Place the hot spaghetti squash in a 2-quart serving bowl. Pour the soup mixture over the squash. Toss to coat. Sprinkle with Parmesan cheese, parsley, and chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.08 Kcal (285 kJ) | ||
| Calories from fat | 20.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 3% | |
|---|---|---|---|
| Cholesterol | 11.25mg | 4% | |
| Sodium | 136.38mg | 6% | |
| Potassium | 85.22mg | 2% | |
| Total Carbs | 3.43g | 1% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 8.77g | 18% | |
| Vitamin C | 0.4mg | 1% | |
| Calcium | 300mg | 30% | |
| Amount Per 100 g | |||
| Calories | 66.7 Kcal (279 kJ) | ||
| Calories from fat | 19.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 3% | |
|---|---|---|---|
| Cholesterol | 11.02mg | 4% | |
| Sodium | 133.61mg | 6% | |
| Potassium | 83.49mg | 2% | |
| Total Carbs | 3.36g | 1% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 8.59g | 18% | |
| Vitamin C | 0.4mg | 1% | |
| Calcium | 293.9mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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