Spaghetti Squash Casserole with Pretzels and Honey Mustard
A quick and easy, healthy, one-dish Spaghetti Squash casserole with a pretzel crunch and sweet honey mustard! Great for a weeknight! Low carb and easy to make gluten free
Dinner, Main Course
healthy casserole recipes, healthy chicken recipes, low carb dinners, spaghetti squash recipes
Shredded chicken breast
1 large breast
minced (depending if you want kick!)
Reduced- fat Cheddar cheese
Low sugar Maple syrup
+ 1 tsp Yellow mustard
Preheat your oven to 400 degrees. Cut your squash in half and scoop out the seeds. Lay it cut side down on a cookie sheet and bake until fork tender (40-45 minutes)
While the squash cooks, put a large pot of water to boil. Once boiling throw in that chicken breast it is fully cooked (20-25 minutes)
Once the chicken is done, shred with 2 forks and set aside.
While all this cook-ery is happening, you can prep the veggies.
Dice the onion, celery, green onions and jalapenos peppers and put them all together into a large bowl.
Grate your 3/4 cup cheddar cheese and throw 1/2 cup of it into the veggie mixture. Set the remaining 1/4 cup aside.
Spray a 6 cup casserole dish with cooking spray and set aside.
Once the squash has cooked mix it, along with the shredded chicken, salt, pepper and minced garlic, into the diced veggie and cheese mixture.
In a separate small bowl, mix together the maple syrup and mustards. Combine with the squash mixture.
Pour everything into the prepared casserole dish.
Crush the pretzels and sprinkle them over the casserole, along with the remaining 1/4 cup cheese.
Bake for 20-25 minutes, watching closely during the last few minutes to make sure the pretzels do no burn!
Wait a few minutes to cool and devour!!
**Please not that prep time and cook time do NOT include allowing 45 minutes for the squash to cook before hand!