Simple Spring Spaghetti Squash Skillet Recipe

This Simple Spring Spaghetti Squash Skillet is a vibrant, fresh dish that brings together the best of spring vegetables with tender strands of spaghetti squash and succulent chicken. Perfect for busy weeknights, this nutritious and colorful meal comes together in just about 35 minutes and delivers incredible flavor with minimal effort. The bright notes of lemon and fresh herbs make this a standout dish that feels light yet satisfying.

Ingredients You’ll Need

• Spaghetti Squash: The star of the show, providing tender, pasta-like strands that serve as the perfect base for this light dish.
• Asparagus: This spring vegetable adds wonderful texture and earthy flavor that pairs beautifully with the other ingredients.
• Chicken Breast: Using pre-cooked rotisserie chicken is a fantastic time-saver that adds protein without extra cooking steps.
• Garlic: Adds essential aromatic flavor that brings depth to the dish without overpowering the other ingredients.
• Frozen Peas: These little green gems add a pop of sweetness and color, and since they’re frozen, you always have them on hand.
• Lemon: Both the zest and juice bring brightness and acidity that ties all the flavors together – don’t skip this!
• Fresh Herbs: Thyme and parsley add wonderful aromatic notes that make this simple dish taste sophisticated.
• Salt and Pepper: Basic seasonings that enhance all the flavors – be generous with the freshly cracked pepper.
• Red Pepper Flakes: An optional ingredient that adds a subtle heat if you’re looking for a little kick.

Variations

This recipe is wonderfully adaptable! Here are some delicious ways to make it your own:

• Different Proteins: Swap the chicken for grilled shrimp, sautéed tofu, or white beans for a vegetarian option.
• Seasonal Vegetables: In summer, try zucchini and cherry tomatoes instead of asparagus. In fall, roasted butternut squash cubes would be delicious.
• Cheese Options: Add a sprinkle of crumbled feta, goat cheese, or freshly grated Parmesan to add a tangy, savory dimension.
• Herb Variations: Try basil or dill instead of thyme for a different flavor profile that works beautifully with the lemon.
• Extra Green: Add a handful of baby spinach or arugula at the very end just to wilt for added nutrition and color.

How to Make Simple Spring Spaghetti Squash Skillet

Step 1: Cook the Spaghetti Squash

Prepare your spaghetti squash using either the roasting or microwave method. For roasting, cut the squash lengthwise, remove seeds, spray with olive oil, season with pepper, and bake face-down at 425°F for about 45 minutes until tender. For the microwave method, poke holes in the whole squash, microwave for 5-8 minutes until tender, then cut, remove seeds, and pull out the strands.

Step 2: Prepare the Asparagus

Bend asparagus to break off tough ends at their natural breaking point. Chop the remaining tender portions into bite-sized pieces, ready for the skillet.

Step 3: Start the Skillet

Heat a heavy-bottomed skillet over high heat. Add a light mist of olive oil, then toss in the chopped asparagus with salt. Cook for just one minute, tossing occasionally to ensure even cooking without losing the delightful crunch.

Step 4: Add Spaghetti Squash

Add your prepared spaghetti squash strands to the asparagus. Cook for 2-3 minutes, which helps evaporate excess moisture and prevents a soggy dish. Zest a lemon directly into the pan and toss to distribute the fragrant citrus throughout.

Step 5: Incorporate Protein and Aromatics

Add the chopped chicken breast and minced garlic to the skillet. Cook for one minute, just enough to warm the chicken and release the garlic’s aroma without burning it.

Step 6: Finish with Vegetables and Herbs

Add the frozen peas (no need to thaw), fresh thyme, parsley, and a squeeze of fresh lemon juice. Toss everything well until thoroughly combined and the peas are warmed through. Taste and adjust salt and pepper as needed.

Step 7: Garnish and Serve

Sprinkle with optional red pepper flakes for heat and add any cheese of your choice if desired. Serve immediately while everything is hot and the vegetables are still vibrant.

How to Serve

This spring skillet makes a wonderful standalone meal, but here are some ideas to take it to the next level:

Perfect Pairings

• Serve with a slice of crusty garlic bread for soaking up any pan juices.
• A simple side salad with a light vinaigrette complements the fresh flavors beautifully.
• For a heartier meal, serve alongside a small portion of quinoa or brown rice.

Garnish Options

• A sprinkle of toasted pine nuts or sliced almonds adds wonderful crunch.
• Extra fresh herbs on top just before serving brings color and freshness.
• A final drizzle of good olive oil or a few drops of lemon juice brightens everything up.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely as it sits, though the vegetables will soften somewhat.

Freezing

I don’t recommend freezing this dish as the vegetables and spaghetti squash will become too soft when thawed. It’s best enjoyed fresh or within a few days of making.

Reheating

Gently reheat leftovers in a skillet over medium heat with a splash of water or broth to refresh the dish. Alternatively, microwave until just warm (about 1-2 minutes), being careful not to overheat which could make the vegetables mushy.

FAQs

Final Thoughts

This Simple Spring Spaghetti Squash Skillet is what easy, healthy cooking is all about – fresh ingredients, minimal prep, and maximum flavor. It’s the kind of recipe that proves you don’t need complicated techniques or a long list of ingredients to create something truly delicious. The bright lemon, tender spaghetti squash, and seasonal vegetables come together to create a meal that’s as nourishing as it is satisfying. Give it a try the next time you’re craving something light yet filling, and see how simple ingredients can transform into something special!

Print