Cooking Directions

• Heat the oven to 350°F.  Pierce the squash with a fork.
• Bake 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.
• Heat the soup, garlic, milk, Swiss cheese and Parmesan cheese in a 3-quart saucepan over medium heat to a boil.  Season with the black pepper.  Add the squash and toss to coat.  Sprinkle with additional Parmesan cheese and the parsley.

Ingredients

• 3 pounds medium spaghetti squash
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 1 clove garlic, minced
• 1 cup non fat milk
• 4 ounces shredded low fat Swiss cheese
• 0.5 cup Parmesan cheese
• 1.5 tablespoons Chopped fresh parsleyor chives