Spaghetti Squash Alfredo

Spaghetti Squash Alfredo

Prep Time

10 minutes

Cook Time

50 minutes


5 people

March is National Nutrition Month, so it’s a great time to share ideas for healthful meals that deliver big on flavor. Spaghetti squash replaces pasta in this dish, which delivers the familiar flavor of its often fat-laden cousin.

Recipe courtesy of: Campbell’s Kitchen


  • 1 medium spaghetti squash (about 3 pounds)
  • 1 can (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 lowfat Swiss cheese (about 4 ounces)
  • 2 tablespoons grated Parmesan cheese
  • Chopped fresh parsley or chives


  • 1 Pierce the squash with a fork.
  • 2 Bake at 350°F. for 50 minutes or until the squash is fork-tender. Cut the squash in half and scoop out and discard the seeds. Scrape the flesh with a fork to separate the spaghetti-like strands.
  • 3 Heat the soup, water and milk in a 3-quart saucepan over medium heat to a boil. Stir in the Swiss cheese. Add the squash and toss to coat. Sprinkle with the Parmesan cheese and parsley.



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