Ingredients
- 1 medium spaghetti squash
- 2 cups shredded chicken breast
- 1/2 cup onion diced
- 1/4 cup celery diced
- 1/8 cup green onions diced
- 1-2 tablespoons jalapeños minced
- 3/4 cup reduced-fat cheddar cheese grated and divided
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 tablespoons garlic minced
- 1/2 cup low-sugar maple syrup
- 1 tablespoon + 1 teaspoon yellow mustard
- 1/2 tablespoon Dijon mustard
- 1/3 cup crushed pretzels
Instructions
- Preheat your oven to 400°F. Cut your spaghetti 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 simmer. Once simmering, cook the chicken breast in the water for about 20-25 minutes. Do not cook at a rolling boil, as this will dry out the meat.
- Once the chicken is done, shred it with 2 forks and set aside.
- Toss the onion, celery, green onions, and jalapeños into a large bowl.
- Add 1/2 cup of the cheddar to 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, scoop out the "spaghetti" strands with a fork. Mix the squash, 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.
- Transfer everything to the prepared casserole dish.
- Top with the crushed pretzels and remaining 1/4 cup cheese.
- Bake for 20-25 minutes, watching closely during the last few minutes to make sure the pretzels do not burn. Serve.