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

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)

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

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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.