Description
This Spring Spaghetti Squash Skillet Recipe is a colorful and flavorful dish that celebrates the bounty of spring vegetables. Tender spaghetti squash is paired with asparagus, cherry tomatoes, peas, and zucchini, then tossed with Parmesan cheese, fresh basil, and a hint of lemon for a light and satisfying meal.
Ingredients
Scale
Spaghetti Squash:
- 1 medium spaghetti squash (about 3 pounds)
Skillet Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup fresh or frozen peas
- 1 zucchini, diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- juice of ½ lemon
Instructions
- Preheat the oven: Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and roast cut side down for 35–40 minutes until tender. Scrape the strands into ‘spaghetti.’
- Sauté: In a skillet, sauté onion in olive oil until softened. Add garlic, then asparagus, zucchini, and peas. Cook until crisp-tender. Add cherry tomatoes and cook briefly.
- Combine: Add spaghetti squash to the skillet, season, and stir in lemon juice, Parmesan, and basil. Heat through.
- Serve: Serve warm and enjoy!
Notes
- This recipe is highly versatile—try adding cooked chicken, shrimp, or chickpeas for added protein.
- Use vegan Parmesan or omit cheese for a dairy-free version.
- Leftovers reheat well and make a light lunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 8g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg
