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Spring Spaghetti Squash Skillet

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 3 pounds, cooked and shredded
  • 2 cups shredded rotisserie chicken
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup snap peas trimmed
  • 1 cup asparagus cut into 1-inch pieces
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh basil chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Method
 

  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add garlic and cook for 30 seconds until fragrant, then add snap peas and asparagus. Cook for 3-4 minutes until vegetables are tender-crisp.
  3. Add spaghetti squash strands to the skillet and spread in an even layer. Let cook undisturbed for 3 minutes to develop golden bits on the bottom.
  4. Toss in the shredded rotisserie chicken and cherry tomatoes. Cook for 3-4 minutes until chicken is warmed through and tomatoes begin to soften.
  5. Season with salt, black pepper, and red pepper flakes. Remove from heat.
  6. Top with Parmesan cheese and fresh basil. Toss everything together and serve immediately.