Description
This Simple Spring Spaghetti Squash Skillet Recipe is a light and refreshing dish perfect for a healthy, quick meal. Featuring tender roasted spaghetti squash, crisp asparagus, savory chicken breast, sweet peas, and bright lemon zest, this skillet meal combines fresh spring vegetables with hearty protein. Seasoned with garlic, fresh herbs, and optional cheese, it delivers vibrant flavors in about 35 minutes, making it ideal for a nutritious lunch or dinner.
Ingredients
Scale
Vegetables
- 1 bunch of asparagus (260g after tough ends are removed)
- 1 medium/large spaghetti squash, cooked (460g of cooked strands, pulled from the skin)
- 2/3 cup frozen peas (85g)
- Zest from one large lemon
- 3 cloves garlic, minced (or use frozen cubes)
Protein
- 8 oz cooked chicken breast, chopped into bite-sized pieces (224g; rotisserie chicken recommended)
Herbs and Seasonings
- 1 tsp kosher salt
- 1 pinch cracked black pepper
- 3 sprigs of fresh thyme, stems removed (or 1/2 tsp dried thyme)
- 2 Tbsp fresh parsley, chopped
- 1-2 squeezes of fresh lemon juice
- Pinch of red pepper flakes (optional)
Optional Garnish
- Parmesan, feta, or goat cheese, crumbled (optional; for serving)
Others
- Olive oil spray or about 1 tbsp olive oil for sautéing
Instructions
- Cook Spaghetti Squash: Prepare the spaghetti squash using your preferred method. For roasting, slice the squash in half lengthwise, remove seeds, spray with olive oil, season with black pepper, and place face down on a parchment-lined baking sheet. Roast at 425°F for about 45 minutes until tender. Alternatively, microwave the whole squash for 5–8 minutes by poking it with a knife and turning as needed. Use oven mitts to handle, then halve, deseed, and pull out the strands once tender.
- Prepare Asparagus: Snap off and discard the tough ends from the asparagus stalks. Chop the remaining parts into bite-sized pieces totaling approximately 260 grams.
- Sauté Asparagus: Heat a heavy-bottomed skillet over high heat. Spray lightly with olive oil and allow to heat for 30 seconds. Add the chopped asparagus along with 1 teaspoon kosher salt. Cook for 1 minute, tossing occasionally, until the asparagus turns bright green and is slightly tender.
- Add Spaghetti Squash: Add the cooked spaghetti squash strands to the skillet with the asparagus. Cook together for 2–3 minutes to evaporate any excess moisture. Zest one large lemon directly into the pan and stir gently to combine flavors.
- Incorporate Chicken and Garlic: Stir in the chopped cooked chicken breast and minced garlic. Sauté this mixture for 1 more minute to heat everything through and allow the flavors to blend.
- Add Peas, Herbs, and Finish: Add frozen peas, fresh thyme leaves (or dried thyme), chopped parsley, and a couple of squeezes of fresh lemon juice to the skillet. Toss everything well and season with additional salt and pepper if desired. Continue cooking until peas are warmed and ingredients are fully combined.
- Serve: Optionally, sprinkle with red pepper flakes for some heat and top with crumbled Parmesan, feta, or goat cheese if you like. Serve immediately while warm and enjoy.
Notes
- Spaghetti squash can be cooked ahead and stored in the refrigerator to speed up meal prep.
- Use rotisserie chicken or leftover cooked chicken for convenience.
- Adjust lemon juice and zest to your taste to balance brightness.
- Red pepper flakes are optional and can be omitted if you prefer a milder dish.
- Cheese topping is optional and can be customized based on preference or dietary needs.
- To make the recipe vegan, omit chicken and cheese and consider adding chickpeas or tofu for protein.
