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.