Spaghetti Squash Alfredo

• 1 medium Spaghetti Squash (about 3 lbs.)
• 1 can Cream of Mushroom soup
• 3/4 c.Water
• 1/4 c. Milk
• 1 c. Shredded Swiss Cheese
• 2 T. Grated Parmesan Cheese
• Parsley

Pierce squash with fork in several places. Bake at 350 degrees for 50 minutes of 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 and bring to a boil.  Stir in the swiss cheese.

Place the hot spaghetti squash in a 2-quart serving dish.  Pour the soup mixture over the squash.  Toss to coat.  Sprinkle with Parmesan cheese and parsley.

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I recently have discovered the goodness of Spaghetti squash. It is a much healthier alternative to pasta noodles and it doesn't even taste differently! This is a tasty fall meal. Go try it!