READY IN ABOUT 1¼ hrs

Spaghetti Squash Alfredo

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

Directions

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.

Kitchen-Friendly View

PREP 1 hr
COOK 10 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 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.

—jumping242000

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Most Helpful Critical Review

Jun 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.

—LuckyKH

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33 Ratings

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Oct 01, 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!

—Ang

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Mar 30, 2011

I loved this! I made it with cream of mushroom soup and just half a can of milk - on the side I sautee'd some garlic, onions and mushrooms then put spinach in at the end - and added this to the soup mixture. Put it over the spaghetti squash and baked it for ten minutes with green onions and panko crumbs on top - didn't have cheese so I didn't put that it and it is still amazing. I'll try it with the cheese next time.

—UniCook

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Nov 12, 2009

Our family really enjoyed this - what a pleasant way to enjoy this veggie! We made a few necessary changes, due to what we had on hand, but like others, we did find it a bit bland. (Our only changes were cream of chicken rather than celery and cheese type, as we had no Swiss.) Next time, we'll likely use cream of mushroom soup, add garlic, season it more - fresh ground pepper and salt - and add mushrooms. Perhaps onion also. We followed the suggestion of using 1 cup milk, no water, and the creaminess was great when mixed with the squash. I roasted the squash in the oven by halving and seeding it first, then baking it for 40 minutes at 350 (halves upside down when roasting) - but the overall recipe was a nice change from others.

—AMKNIGHT

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Nov 10, 2009

I should not be rating this because I did not make the Alfredo sauce according to the recipe, as I usually do not cook with canned soups and did not have any on hand. I also used a different method of cooking the spaghetti squash... I cut the squash in half and then cleaned out the seeds. I immersed the cut halves in boiling water and boiled for 20 minutes until a knife could be easily inserted in the skin. Then I removed the halves from the water and allowed them to cool enough that I could use a fork and remove the "spaghetti." In no way would I mistake this for real pasta, but it made a tasty side dish with the Alfredo Sauce I prepared using the Quick and Easy Alfredo Sauce on AR.

—gapch1026

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Sep 22, 2011

I followed some of the suggestions and modified the recipe to add one clove of garlic (minced), 1 cup of milk (instead of 3/4 c water and 1/4 cup milk) and sauted mushrooms. My very meat-centric husband thought it was excellent (as did I). Will definitely make again.

—westcoastcook

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May 11, 2011

I guess my Spaghetti squash was bigger than I thought cause 50 minutes left it still crunchy. Even though I messed up we still really liked it! I did make a few changes. Didnt have Swiss so used Mozzarella and Colby cheese. We like lots of cheese and I didnt measure but the sauce thickness was perfect. I added salt, pepper, onion powder, garlic powder and some dehydrated celery flakes. I also just scrapped the squash noodles into my sauce to keep from messing up another dish. It was wonderful and I plan to make this again!

—Hope Clark

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Nutrition

Calories
136 kcal
7%

Carbohydrates
15 g
5%

Cholesterol
13 mg
4%

Fat
5.2 g
8%

Fiber
3.5 g
14%

Protein
8.8 g
18%

Sodium
872 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spaghetti Squash Alfredo

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 136
Calories from Fat: 47

% Daily Value *
Total Fat 5.2g 8 %
Saturated Fat 1.5g 8 %
Cholesterol 13mg 4 %
Sodium 872mg 35 %
** Potassium 221mg 6 %
Total Carbohydrates 15g 5 %
Dietary Fiber 3.5g 14 %
Protein 8.8g 18 %
** Sugars 1.4g
** Vitamin A 8 %
** Vitamin C 13 %
** Calcium 35 %
** Iron 6 %
** Thiamin 6 %
** Niacin 11 %
** Vitamin B6 10 %
** Magnesium 10 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.