Spaghetti Squash Casserole with Pretzels and Honey Mustard

Name: Spaghetti Squash Casserole with Pretzels and Honey Mustard
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3 -4
Ingredients: 2 Cups squash; 2 Cups shredded chicken breast; 1/2 Cup onion; 1/4 Cup celery; 1/8 Cup green onions; 1-2 Tbsp Jalapeno peppers; 3/4 Cup Reduced- fat Cheddar cheese; 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; 1/3 Cup crushed pretzels

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
3 -4
Calories
303 kcal
Course
Main Course, Dinner
Cuisine
American

Spaghetti Squash Casserole with Pretzels and Honey Mustard

Iris Warren

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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

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Ingredients

Servings

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

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Instructions

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!!

Notes

**Please not that prep time and cook time do NOT include allowing 45 minutes for the squash to cook before hand!

Nutrition Information

Show Details

Calories 303kcal (15%) Carbohydrates 23g (8%) Protein 33g (66%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 76mg (25%) Sodium 781mg (33%) Potassium 686mg (20%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 10154IU (203%) Vitamin C 30mg (33%) Calcium 198mg (20%) Iron 3mg (17%)

Nutrition Facts

Serving: 3-4

Amount Per Serving

Calories 303 kcal

% Daily Value*

Calories	303kcal	15%
Carbohydrates	23g	8%
Protein	33g	66%
Fat	9g	14%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Cholesterol	76mg	25%
Sodium	781mg	33%
Potassium	686mg	15%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	10154IU	203%
Vitamin C	30mg	33%
Calcium	198mg	20%
Iron	3mg	17%