Spaghetti Squash Alfredo
I haven't tried this but it sounds good.
Spaghetti Squash Alfredo
from Campbell's Kitchen
Prep Time: 1 hr. - Cook Time: 10 min.
Ingredients:
1 medium spaghetti squash (about 3 lb.)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup (regular or 98% Fat Free)
3/4 cup water
1/4 cup milk (I would use low fat)
1 cup shredded low-fat Swiss cheese (4 oz.)
2 tbsp. grated Parmesan cheese (I would use reduced fat)
Chopped fresh parsley or chives
Directions:
1. Pierce squash with fork or skewer in several places. Bake at 350°F. for 50 min. 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.
Serves 5.
Nutritional Values per Serving (with Campbell's® Condensed Cream of Celery Soup):
Calories 204,Total Fat 8g, Saturated Fat 2g, Cholesterol 17mg, Sodium 579mg,
Carbohydrates 25g, Fiber 5g, Protein 12g, Vitamin A 18%DV, Vitamin C 11%DV,
Calcium 36%DV, Iron 6%DVNutritional Values per Serving
(with Campbell's® Condensed 98% Fat Free Cream of Celery Soup): Calories 189,
Total Fat 6g, Saturated Fat 3g, Cholesterol 18mg, Sodium 540mg, Carbohydrates 24g,
Fiber 4g, Protein 12g, Vitamin A 15%DV, Vitamin C 11%DV, Calcium 35%DV, Iron 6%DV
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Last edited by MiladyB; 05-03-2007 at 10:53 PM..
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