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Ingredients
| spaghetti squash: 2 oz (medium sized) |
| soup - cream of celery: 10.75 oz |
| water: 3/4 cup |
| whole milk: 1/4 cup |
| swiss cheese (diced): 1 cup |
| parmesan cheese (grated): 2 Tbl |
| parsley: 2 Tbl (chopped) |
| chives (chopped): 2 Tbl |
Spaghetti Squash Alfredo
Credit: allrecipes.com
User rating:
-
Prep Time
60 min -
Cook Time
10 min -
Servings
5 serving(s)
Tags
- 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.