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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 oil in large skillet over medium-high until shimmering.
  2. Cook garlic 30 seconds until fragrant; add peas and asparagus. Cook 3-4 minutes until tender-crisp.
  3. Spread squash evenly in skillet; cook undisturbed 3 minutes to brown underneath.
  4. Toss in chicken and tomatoes; cook 3-4 minutes until chicken heats through and tomatoes start softening.
  5. Season with salt, pepper, and pepper flakes; remove from heat.
  6. Top with Parmesan and basil; toss and serve immediately.