Can I make this recipe completely vegetarian?

Absolutely! Simply omit the chicken and add more vegetables or include white beans, chickpeas, or tofu for protein. You could also add some nuts like pine nuts or walnuts for extra texture and nutritional value.

I'm not a fan of spaghetti squash. Can I use regular pasta instead?

Of course! This recipe works beautifully with regular pasta too. I'd recommend a long pasta like linguine or spaghetti, cooked al dente. Just remember to reserve some pasta water to help bind everything together when mixing in the skillet.

How do I know when my spaghetti squash is cooked properly?

Perfectly cooked spaghetti squash should be tender enough that you can easily pull strands apart with a fork, but not so soft that it's mushy. The strands should have a slight bite to them, similar to al dente pasta.

Can I add other vegetables to this recipe?

Definitely! This recipe is incredibly versatile. Try adding cherry tomatoes, bell peppers, mushrooms, or spinach. Just adjust cooking times accordingly – hardier vegetables should go in earlier, while leafy greens can be added at the very end.

Simple Spring Spaghetti Squash Skillet Recipe

Name: Simple Spring Spaghetti Squash Skillet Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 bunch of asparagus (260g after tough ends are removed); 1 medium/large spaghetti squash, cooked (460g of cooked strands, pulled from the skin); 8 oz cooked chicken breast, chopped into bite-sized pieces (224g; rotisserie chicken recommended); 2/3 cup frozen peas (85g); 1 tsp kosher salt; 1 pinch cracked black pepper; Zest from one large lemon; 3 cloves garlic, minced (or use frozen cubes); 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); Parmesan, feta, or goat cheese, crumbled (optional; for serving)

Description

This Simple Spring Spaghetti Squash Skillet is a vibrant, wholesome dish featuring fresh asparagus, sweet peas, juicy chicken, and zesty lemon, all tossed together in a skillet with tender spaghetti squash strands. Perfect for a light and healthy main course, it’s packed with protein, fiber, and spring flavors, making it an easy one-pan meal ideal for busy weeknights or meal prep.

Ingredients

Units Scale

Main Ingredients

1 bunch of asparagus (260g after tough ends are removed)
1 medium/large spaghetti squash, cooked (460g of cooked strands, pulled from the skin)
8 oz cooked chicken breast, chopped into bite-sized pieces (224g; rotisserie chicken recommended)
2/3 cup frozen peas (85g)

Seasonings & Flavor

1 tsp kosher salt
1 pinch cracked black pepper
Zest from one large lemon
3 cloves garlic, minced (or use frozen cubes)
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 Toppings

Parmesan, feta, or goat cheese, crumbled (optional; for serving)

Cook Mode Prevent your screen from going dark

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. For microwave: Poke the whole squash with a knife, microwave for 5–8 minutes, turning as needed. Use oven mitts to handle, then halve, deseed, and pull out the strands once tender.
Prepare Asparagus – Snap off and discard 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 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, stirring to combine.
Incorporate Chicken and Garlic – Stir in the chopped cooked chicken breast and minced garlic. Sauté for 1 additional minute to heat through and blend the flavors.
Add Peas, Herbs, and Finish – Add frozen peas, fresh thyme leaves (or dried), chopped parsley, and a couple of squeezes of fresh lemon juice. Toss everything well, seasoning further with salt and pepper if needed. Cook until peas are warmed and everything is well combined.
Serve – Sprinkle with red pepper flakes for heat (optional) and top with your choice of parmesan, feta, or goat cheese, if desired. Serve immediately.

Notes

For vegetarian option, omit chicken or substitute with chickpeas or white beans.
Rotisserie chicken adds convenience and flavor, but any cooked chicken breast works.
Adjust the amount of lemon juice and zest to taste for a brighter flavor.
Optional cheese toppings add creaminess and extra flavor.
Substitute other fresh vegetables (like zucchini or snap peas) if desired.

Nutrition

Serving Size: 1/2 recipe
Calories: 320
Sugar: 7g
Sodium: 1100mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 35g
Cholesterol: 70mg