Spaghetti Squash Alfredo

• 1 medium spaghetti squash (about 3 lb.)
• 10 34 ounces Campbell's condensed cream of celery soup (Regular or 98% Fat Free)
• 34 cup water
• 14 cup milk
• 1 cup shredded low-fat swiss cheese (4 oz.)
• 2 tablespoons grated parmesan cheese
• chopped fresh parsley
• chives

1. Pierce squash with fork or skewer in several places.
2. Bake at 350F for 50 minute or until the squash is fork-tender.
3. Cut in half, scoop out and discard seeds.
4. Scrape the flesh with fork to separate the spaghetti-like strands.
5. Stir the soup, water and milk in a 2-qt.
6. saucepan.
7. Heat over medium heat to a boil.
8. Stir in the Swiss cheese.
9. Place the hot spaghetti squash in a 2-qt.
10. serving bowl.
11. Pour the soup mixture over the squash.
12. Toss to coat.
13. Sprinkle with Parmesan cheese and parsley.

campbells condensed, water, milk, swiss cheese, parmesan cheese, fresh parsley, chives

Taken from www.food.com/recipe/spaghetti-squash-alfredo-328644 (may not work)