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Pretzel & Honey Mustard Spaghetti Squash Casserole {Low Carb & Easily GF} - Food Faith Fitness

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
Course Dinner, Main Course
Cuisine American
Keyword healthy casserole recipes, healthy chicken recipes, low carb dinners, spaghetti squash recipes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 3 -4


  • 2 Cups squash
  • 2 Cups Shredded chicken breast 1 large breast
  • 1/2 Cup Onion diced
  • 1/4 Cup celery diced
  • 1/8 Cup Green onions diced
  • 1-2 Tbsp Jalapeno peppers minced (depending if you want kick!)
  • 3/4 Cup Reduced- fat Cheddar cheese grated (divided)
  • 1/2 Cup Low sugar Maple syrup
  • 1 Tbsp + 1 tsp Yellow mustard
  • 1/2 Tbsp Dijon mustard
  • 1/2 tsp Salt
  • 1/8 tsp Pepper
  • 1 1/2 Tbsp Garlic minced
  • 1/3 Cup Crushed pretzels


  • 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!