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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I have not tried this recipe. I got this recipe from Obesity Help. Ingredients:
1 medium spaghetti squash (about 3 lb.) |
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 low-fat swiss cheese (4 oz.) |
2 tablespoons grated parmesan cheese |
chopped fresh parsley |
chives |
Directions:
1. Pierce squash with fork or skewer in several places. Bake at 350°F for 50 minute 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.
2. Stir the soup, water and milk in a 2-qt. saucepan. Heat over medium heat to a boil. Stir in the Swiss cheese.
3. Place the hot spaghetti squash in a 2-qt. serving bowl. Pour the soup mixture over the squash. Toss to coat. Sprinkle with Parmesan cheese and parsley.
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