Ingredients
1 medium spaghetti squash
1 can Campbell’s® Condensed Cream of Celery Soup
3/4 c. water
1/4 c. milk
1 c. shredded low-fat Swiss cheese
2 tbsp. grated Parmesan cheese
Chopped fresh parsley or chives
Preparation
Step 1Pierce the squash with a fork.Step 2Bake at 350 degrees 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.Step 3Heat 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.Using Campbell’s® Condensed 98% Fat Free Cream of Celery Soup: Calories 189, Total Fat 6g, Saturated Fat 3g, Cholesterol 18mg, Sodium 442mg, Total Carbohydrate 24g, Dietary Fiber 4g, Protein 12g, Vitamin A 15%DV, Vitamin C 11%DV, Calcium 35%DV, Iron 6%DV
