Spaghetti Squash Alfredo

I made this the other night and served it with grilled chicken breast. It was soooo good. Roger even liked it. Of course my truth tester (Frankie) said it was amazing. Good texture, great flavor, and it was Alfredo.

5 servings @ 3 Points Plus add some shrimp or chicken for just 4 or 5 more points and you have a great meal.

Ingredients

• 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
• 1 tsp chopped Garlic 
• 3 green onions chopped
• Chopped fresh parsley
• Chives

Directions

1. 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. I cooked mine in the microwave for about 10 minutes. I cut the squash in half, scooped out the seeds and cooked each half separate in a microwave safe dish.             
2. Saute the onion and garlic till soft.Stir the soup, water and milk in a 2-quart pan. Heat over medium heat to a boil. Stir in the Swiss cheese.
3. 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.

Some suggested additions. Instead of using water use a 1/2 can of fat free milk, any cheese you have on hand, 1 clove of garlic and 1/2 cup chopped onion and mushrooms, sauteed in pan you are making  the sauce in. I used cream of mushroom soup.

You can make the squash in the microwave. Cut in half, scoop out seeds, microwave for 7-8 minutes on high. Scoop out squash and enjoy.