Spaghetti Squash Alfredo

Spaghetti Squash Alfredo

26
Campbell's Kitchen 0

"It looks like Fettuccine Alfredo, but it's actually tender spaghetti squash, baked to perfection and tossed with a creamy Swiss cheese sauce."

Ingredients 1 h 10 m {{adjustedServings}} servings 136 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 872 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  • Ready In

  1. 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.
  2. Stir the soup, water and milk in a 2-quart saucepan. Heat over medium heat to a boil. Stir in the Swiss cheese.
  3. 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.
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Reviews 26

  1. 35 Ratings

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jumping242000
1/21/2009

I've made this recipe twice now and used Cream of Mushroom and Cream of Chicken. I used half a can of milk instead of the milk and water. To save time, I just scooped the sauce over the squash like it was spaghetti and I skipped baking. Very fast, easy, cheap and healthy. Would be good with mushrooms and/or broccoli.

Ang
10/1/2010

My children absolutely loved this (ages 20 mo, 4 and 8 yr). My husband and I both felt that it needed some garlic; so I sauteed some garlic in a pan and added it to our portion of the squash. I think it would have been better if the garlic had been added in and baked with the dish. We will definitely make this again!

LuckyKH
6/30/2009

My vegetarian girlfriend really enjoyed this, but I wasn't a fan. The sauce was very watery. I would cut down on the water and add a little more cheese.