Recipe by Campbell's Kitchen
"It looks like Fettuccine Alfredo, but it's actually tender spaghetti squash, baked to perfection and tossed with a creamy Swiss cheese sauce."
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Celery Soup (regular or 98% Fat Free)
low-fat Swiss cheese
grated Parmesan cheese
Chopped fresh parsley
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.
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.
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!
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Spaghetti Squash Alfredo
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 47
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