- 1 medium spaghetti squash
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (regular or 98% Fat Free)
- 3/4 cup water
- 1/4 cup milk
- 1 cup low-fat Swiss cheese
- 2 tablespoons grated Parmesan cheese
- Chopped fresh parsley
- Chives
- 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.
- Stir the soup, water and milk in a 2-quart saucepan. Heat over medium heat to a boil. Stir in the Swiss cheese.
- 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.