1 spaghetti squash (about 4.5 lbs.)
One 14.5-oz. can creamy tomato soup
1/2 tbsp. chopped garlic
1/2 tbsp. dried minced onion
1 tsp. Italian seasoning
1/2 tsp. black pepper
3 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
One 7-oz. can sliced mushrooms, drained (about 2/3 cup)
1/4 cup chopped fresh basil
1 cup shredded part-skim mozzarella cheese
Preheat oven to 375 degrees.
Place whole squash in the microwave and cook for 3 - 4 minutes, until soft enough to cut.
Once cool enough to handle, cut squash in half lengthwise. Scoop out and discard the seeds.
To a very large baking pan (or 2 medium baking pans), add 1/2 inch of water. Place squash halves in the pan(s), cut sides down.
Bake in the oven until the insides of squash halves are tender, about 40 minutes.
Remove pans(s) but leave oven on. Once cool enough to handle, remove squash halves from the pan; place on a dry surface with the cut sides up. Set pan(s) aside.
Scrape all of the spaghetti squash strands out with a fork and transfer to an extra-large bowl. Set aside the bowl as well as the hollow squash halves. Empty water from pan(s). Return squash halves to the pan(s), hollow sides up.
In a medium bowl, combine soup, garlic, dried minced onion, Italian seasoning, pepper, and cheese wedges, breaking cheese wedges into pieces as you add them. Stir thoroughly, until mostly smooth.
Add soup mixture to the extra-large bowl of spaghetti squash strands. Add spinach, mushrooms, and basil, and mix thoroughly.
Evenly divide squash mixture between the hollow squash halves. Sprinkle mozzarella cheese over the tops.
Return pan(s) to the oven and bake until filling is hot and mozzarella cheese has melted, 15 - 20 minutes.
Once cool enough to handle, evenly cut each of the stuffed squash halves in half, leaving you with 4 large pieces. Serve up and enjoy!
MAKES 4 SERVINGS