1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup
3/4 cup water
1/4 cup milk
1 cup shredded low-fat Swiss cheese (4 oz.)
2 tbsp. grated Parmesan cheese
Chopped fresh parsley or chives
Instructions
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.
Stir the soup, water and milk in a 2-qt. saucepan. Heat over medium heat to a boil. Stir in the Swiss cheese.
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.
Originally Submitted
12/5/2010
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