Pages

Thursday, October 25, 2012

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.

----------------------------------------------
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!

No comments:

Post a Comment