If you’re craving a vibrant, fresh, and utterly satisfying meal, the Spring Spaghetti Squash Skillet with Asparagus and Chicken Recipe should be your next kitchen adventure. This dish beautifully celebrates the flavors of spring with tender asparagus, sweet peas, and juicy chicken tossed into the light, noodle-like strands of spaghetti squash. It’s a colorful, nourishing skillet meal that feels both comforting and bright, perfect for when you want a wholesome dinner that doesn’t weigh you down.
Ingredients You’ll Need
These ingredients may seem simple, but every single one plays a crucial role in the success of this recipe. Fresh asparagus brings that crisp, grassy note, while the lemon zest and juice add sparkling brightness that makes each bite pop. The chicken offers satisfying protein, and the peas provide a touch of sweetness and tender texture to round out the dish.
- Asparagus (260g): Use fresh, tender stalks with tough ends snapped off to keep the texture perfect.
- Spaghetti squash (460g cooked strands): This low-carb stand-in for pasta soaks up flavors deliciously while keeping things light.
- Cooked chicken breast (8 oz / 224g): Rotisserie chicken works wonders here for convenience and flavor.
- Frozen peas (2/3 cup / 85g): Adds subtle sweetness and a lovely burst of green color.
- Kosher salt (1 tsp): Essential for seasoning and enhancing all the ingredients’ natural tastes.
- Black pepper (pinch): Freshly cracked to add just the right hint of heat.
- Lemon zest from one large lemon: Brightens the whole dish with citrus aroma and tang.
- Garlic (3 cloves, minced): Fresh or frozen cubes for that savory punch.
- Fresh thyme (3 sprigs) or dried thyme (1/2 tsp): Adds an earthy, herbal note that complements the chicken and veggies.
- Fresh parsley (2 Tbsp, chopped): A finishing herb that lifts freshness and color.
- Fresh lemon juice (1-2 squeezes): To brighten and balance the flavors at the end.
- Red pepper flakes (optional pinch): For those who love a little gentle heat.
- Parmesan, feta, or goat cheese (optional): Crumbled on top to add creamy savoriness and tang.
How to Make Spring Spaghetti Squash Skillet with Asparagus and Chicken Recipe
Step 1: Cook the Spaghetti Squash
Begin by preparing the star of the dish: the spaghetti squash. Roasting is a fantastic way because it brings out a slight, nutty sweetness. Simply slice the squash in half, remove the seeds, and roast face down with a drizzle of olive oil at 425°F until tender — this typically takes about 45 minutes. If you’re in a rush, microwaving works too; just poke holes in the whole squash and cook for 5 to 8 minutes. Once done, gently scrape the flesh with a fork to create those distinctive spaghetti-like strands.
Step 2: Prepare and Sauté the Asparagus
While the squash cooks, get the asparagus ready by snapping off the woody ends, which are nothing you want to bite into! Chop the tender parts into bite-sized pieces. Heat a skillet over high heat with a little olive oil, then toss in the asparagus with a pinch of kosher salt. Cook just for about a minute until they turn bright green but still retain a satisfying snap — this keeps the veggies vibrant and fresh-tasting.
Step 3: Combine Spaghetti Squash and Asparagus
Next, add those luscious spaghetti squash strands into the skillet with the asparagus. Give everything a good toss and let it cook for a few minutes. This step helps evaporate any excess moisture, so the final dish isn’t watery. Don’t forget to zest a lemon straight over the pan here — that lemony aroma alone will have you smiling.
Step 4: Stir in Chicken and Garlic
Now, add your chopped cooked chicken and minced garlic to the mix. Sauté them together for about a minute to warm through and let the garlic infuse the dish with its mouthwatering fragrance. Using pre-cooked chicken makes this step quick and easy, keeping the whole process speedy without losing flavor complexity.
Step 5: Add Peas, Herbs, and Finish With Lemon
Finally, toss in the frozen peas, fresh thyme leaves or dried thyme, chopped parsley, and squeeze in some fresh lemon juice. Mix everything thoroughly. At this stage, taste and adjust seasoning with salt and pepper as needed. Let it cook until the peas are just heated through so their pops of sweetness feel fresh and lively.
Step 6: Serve Spring Spaghetti Squash Skillet with Asparagus and Chicken Recipe
For a finishing touch, sprinkle a little red pepper flakes if you like some heat, and crumble your choice of cheese — parmesan, feta, or goat cheese all add different but equally delightful notes. Serve immediately to enjoy the dish at its best.
How to Serve Spring Spaghetti Squash Skillet with Asparagus and Chicken Recipe
Garnishes
Adding fresh herbs like parsley or thyme as a garnish not only makes the dish visually inviting but also elevates the flavor with a fresh burst when eaten. A light drizzle of good-quality olive oil or an extra sprinkle of cheese can add an indulgent touch that guests will love.
Side Dishes
This skillet meal is quite complete on its own, but if you want to stretch it or add variety, a crisp green salad or crusty whole-grain bread pairs wonderfully. These sides can balance the warmth of the skillet with some fresh crunch or hearty texture.
Creative Ways to Present
For a fun spin, serve the spaghetti squash strands inside the roasted squash shells themselves for a rustic, charming presentation. Alternatively, plate it as a vibrant bed topped with a perfectly seared chicken breast or a soft-poached egg to make it even more special.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Spring Spaghetti Squash Skillet with Asparagus and Chicken Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. As the flavors meld, it becomes even tastier the next day.
Freezing
This dish can be frozen successfully, though the texture of the asparagus may soften slightly upon thawing. Pack the cooled skillet meal into freezer-safe containers and enjoy within 1 to 2 months for best flavor and freshness.
Reheating
Reheat gently in a skillet over medium-low heat to maintain texture, stirring often. Adding a splash of water or broth can help prevent drying out. Avoid microwaving if possible, to keep the cauliflower strands from becoming mushy.
FAQs
Can I use another protein instead of chicken?
Absolutely! Shrimp, turkey, or even a hearty plant-based protein like tofu work well. Just make sure it’s cooked before adding to the skillet to keep the cooking time short and the flavors balanced.
How do I know when the spaghetti squash is perfectly cooked?
It should be tender enough to easily shred with a fork into strands but still hold its shape — not mushy or overly soft. If you can’t fork it easily or the strands seem dry, it needs a bit more time.
Is this recipe gluten-free?
Yes, it naturally is! Since it replaces pasta with spaghetti squash, this skillet is a fantastic gluten-free option full of flavor and texture.
Can I make this recipe vegan?
To make it vegan, swap out chicken for roasted chickpeas or sautéed mushrooms, and omit the cheese or use a plant-based alternative. The peas, asparagus, and herbs still deliver plenty of flavor.
What’s the best way to reheat leftovers without losing texture?
Heating slowly on the stovetop with a little oil or water helps keep the vegetables from becoming too mushy. Quick, gentle warming preserves the vibrant colors and fresh taste of the Spring Spaghetti Squash Skillet with Asparagus and Chicken Recipe.
Final Thoughts
This Spring Spaghetti Squash Skillet with Asparagus and Chicken Recipe is a delightful way to celebrate fresh seasonal produce with minimal effort but maximum heartiness and flavor. It’s a dish that feels light yet satisfying, perfect for sharing with someone special or simply treating yourself. Once you try it, I’m sure it’ll become a favorite in your rotation just like it is in mine!
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Spring Spaghetti Squash Skillet with Asparagus and Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Spring Spaghetti Squash Skillet is a light, healthy, and vibrant meal perfect for springtime. Featuring tender roasted spaghetti squash strands combined with sautéed asparagus, sweet peas, and savory chicken breast, this recipe is packed with fresh lemon zest, garlic, and herbs for bright, fresh flavor. The dish is quick to assemble and uses basic cooking techniques, making it ideal for a nutritious weeknight dinner or a wholesome lunch.
Ingredients
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)
Proteins
- 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)
Dairy (Optional)
- Parmesan, feta, or goat cheese, crumbled (optional; for serving)
Other
- Olive oil spray or 1-2 tsp 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 by poking the whole squash with a knife, microwaving for 5–8 minutes, turning as needed. Once cool enough to handle, halve, deseed, and pull out the squash strands.
- Prepare Asparagus: Snap off and discard the tough ends from the asparagus. Chop the remaining stalks into bite-sized pieces totaling about 260g.
- Sauté Asparagus: Heat a heavy-bottomed skillet over high heat. Spray with olive oil and heat for 30 seconds. Add chopped asparagus and 1 tsp kosher salt. Cook for about 1 minute, tossing occasionally, until slightly tender and bright green.
- Add Spaghetti Squash: Add the cooked spaghetti squash strands to the skillet with asparagus. Cook for 2–3 minutes to help evaporate excess moisture. Zest the lemon directly into the pan and stir to combine all ingredients.
- Incorporate Chicken and Garlic: Stir in the chopped cooked chicken breast and minced garlic. Sauté for another minute to heat through and blend the flavors together.
- Add Peas, Herbs, and Finish: Add the frozen peas, fresh thyme leaves (or dried), chopped parsley, and a couple of squeezes of fresh lemon juice. Toss well, seasoning with additional salt and pepper if necessary. Cook until the peas are warmed through and everything is well combined, about 2-3 minutes.
- Serve: Sprinkle red pepper flakes over the skillet for a touch of heat if desired and top with crumbled parmesan, feta, or goat cheese. Serve immediately while hot.
Notes
- You can roast the spaghetti squash in advance and store the cooked strands in the refrigerator for up to 3 days to save time.
- If you don’t have fresh thyme, dried thyme works well in this recipe.
- Use rotisserie chicken for convenience, or substitute with any cooked chicken breast.
- Adjust the quantity of lemon juice and zest to your taste preference for brightness.
- For a dairy-free version, skip the cheese topping or use a plant-based cheese alternative.
- Cooking asparagus quickly helps maintain its vibrant color and crisp texture.
- To speed up cooking, you can microwave the spaghetti squash instead of roasting.
