Cooking real food at home doesn’t have to equal a sink full of dishes. Whenever I can, I love a one-pan recipe that feeds my whole family. This asparagus, sweet pea, and lemon spaghetti squash simple spring skillet meal comes together really quick and only requires me to wash one pan!
Spaghetti squash is one of those things that I like to have on hand at all times. It is so versatile and it’s easy to prep. Whether you roast it in the oven or microwave it for this recipe is up to you. Either way, while it’s doing it’s thing, get chopping and prepping the asparagus and chicken breast.
Chop All the Things
Have you seen the trick for knowing where to chop your asparagus ends? All you need to do is bend the fresh asparagus and it will naturally break where the woody end begins. Nobody wants to eat that part, so be sure to toss it, and then chop the rest of the asparagus stalks into bite size pieces. Set them aside.
For the chicken in this simple spring skillet meal recipe, I love to use rotisserie chicken breast for ease. If you don’t have any on hand, you can grill or bake fresh chicken breast while your spaghetti squash is cooking. Be sure to chop it into bite sized pieces, just like the asparagus. This makes it easier to get everything on your fork at the same time. #priorities
Chop your thyme, parsley, and garlic. Set these aside until you’re ready to cook.
Now that you’ve got your squash cooked, and everything is chopped and ready to go it’s time to get cooking. Grab a heavy-bottomed skillet and heat it up over high heat. Spray the pan with olive oil and let it get hot for 30 seconds. Add your asparagus and some salt for about a minute, being careful to toss it a few times so it doesn’t burn or overcook.
To the same pan, add the strands of cooked spaghetti squash and cook for 2-3 minutes, just until some of the moisture evaporates. Zest a lemon right into the pan and combine everything together. The lemon zest really brightens the flavors of the squash and asparagus. Plus, it makes it all smell amazing.
Now, you’ll add your chopped chicken and garlic. Cook it all together for one more minute before adding your frozen peas, chopped herbs, and the lemon juice. Toss all of this together and taste it before adding salt and pepper, if needed.
If you want some extra heat, add a few red pepper flakes! Top it all off with optional parmesan, feta, or goat cheese if you’d like. You can even add a fried egg or some toasted pine nuts if your macros allow it! And they probably will because this is LIGHT.
Feeding a Crowd with this Simple Spring Skillet Meal
The recipe for this simple spring skillet meal is written for just 2 servings, but it’s really easy to double or triple it for a crowd. If you have a picky eater at your house, you can even serve the main ingredients separately for them. (Sub out some pasta or rice for the spaghetti squash if you’re serving it this way.) And if you like this skillet recipe, check out my other one dish meals here!
When you’re trying to track your macros, it can be overwhelming trying to figure out what you can and can’t eat. I love making delicious, real food, that fits my macros and allows me to eat with my family. Life is crazy and busy, too busy to not be enjoying your food!
For more of my macro tips and tricks, and my favorite products that make my life easier, follow me on Instagram @lillieeatsandtells.
Simple Spring Spaghetti Squash Skillet
- 1 bunch of asparagus 260 g after tough ends are removed
- 1 tsp kosher salt
- 1 pinch cracked black pepper
- 1 medium/large spaghetti squash cooked (460g of cooked strands, pulled from the skin)
- Zest from one large lemon
- 8 oz cooked chicken breast chopped into bite-sized pieces (224g; I use rotisserie chicken)
- 3 cloves garlic minced (or frozen cubes)
- 2/3 cup frozen peas 85g
- 3 sprigs of fresh thyme stems removed (or 1/2 tsp dried thyme)
- 2 Tbsp fresh parsley chopped
- 1-2 squeezes of fresh lemon
- Pinch of red pepper flakes optional
Cook the spaghetti squash according to your preferred method. Here are my favorites:
- Roasted: Cut the squash in half lengthwise. Scoop out the seeds and insides, spray with olive oil, sprinkle with black pepper, and roast face down on a parchment-lined baking sheet at 425° about 45 minutes, or until the skin is tender when pressed.
- Microwave: Poke the whole squash several times with a sharp knife and place in the microwave for five to eight minutes, depending on size. Squeeze to see if it’s tender yet, and if not, rotate and add additional minutes as needed, until the skin is tender. Be careful with this method, as the squash can explode in your microwave and make a mess if it cooks too long and the steam is unable to escape. If you hear too much squealing, check on it! Use oven mitts to handle the squash while you slice it in half. Remove the seeded center and pull out the spaghetti strands.
- Remove any tough ends from the asparagus by bending it and allowing it to break at the natural spot. Discard ends. Chop the remaining asparagus (260 g) into bite-sized pieces.
- Prepare a heavy-bottomed skillet over high heat. Spray with a mist of olive oil and let it get hot for 30 seconds. Add the chopped asparagus and salt and cook for one minute, tossing a few times.
- Add strands of cooked spaghetti squash and cook for another two to three minutes to get rid of some moisture. Zest one large lemon right into the pan and combine everything well. Add the chopped chicken and garlic. Cook for one more minute. Add the frozen peas, thyme, parsley, and lemon juice. Toss well to get everything combined. Add any additional salt and pepper to taste.
- Sprinkle with red pepper flakes if you like a little heat, and top with optional parmesan, feta, or goat cheese.
- *If you’ve got room, this is delicious with a fried egg and/or some toasted pine nuts thrown on top as well!
- My Fitness Pal: “Lillie Eats and Tells Simple Spring Spaghetti Squash Skillet”