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Creamy Paleo Pumpkin “Pasta” with Chicken

I admit I wasn’t a huge Pre Paleo Pasta fan – I could take or leave it.  But my weakness was always with a deliciously rich and creamy sauce, atop a pile of whole wheat angel hair.  And although it isn’t a huge craving, every once and a while ,I drool in longing for those piles of pasta, loaded with sauce and chicken.  But have no fear, this Creamy Pumpkin “Pasta” with Chicken certainly satisfies those cravings.

If you haven’t tried spaghetti squash as a pasta alternative yet, you are missing out! After baking, the squash shreds easily into pasta like strings with your fork.  The first time I served for my carb loving husband, he was blown away with the taste and texture, enjoying it just as much as the real stuff.   Top with the rich creamy decadent pumpkin sauce with chicken and  !Voila! you have an amazing Paleo meal that will rival any of your pre paleo dishes.

Creamy Pumpkin Pasta with Chicken


lisa @ Onceamonthmeals.com



Cut spaghetti squash in half lengthwise and remove seeds.  Place, cut side down, in baking dish adding enough water to cover bottom of dish.  Roast for 350 for 30-40  minutes until tender.  Meanwhile in a large skillet over medium heat, heat olive oil, then add onion and garlic.  Cook for about 5 minutes until softened and translucent.  Add pumpkin, chicken stock, coconut milk, salt, pepper and thyme to skillet.  Whisk until well combined and simmer for about 10 minutes.  Once squash is roasted, scrape out flesh with a fork to make long strands.  Add squash and chicken to sauce pan and simmer until warmed through.  

Freezing Directions:

Follow directions above.  Allow to cool completely.  Place in gallon freezer bag.  Label and freeze. To serve: Reheat in microwave or stovetop until heated through.

Servings: 6

**conversion chart image provided by Erik Spiekermann

20 Responses to “Creamy Paleo Pumpkin “Pasta” with Chicken”

  1. JH says:

    Sounds yummy and easy to veganize.

  2. Jessica Younan says:

    This looks absolutely amazing! Would I be able to substitute organic canned pumpkin for the purée?

  3. Jessica Younan says:

    This was great! I used canned pumpkin (I had some in the cupboard I needed to use up), but it still turned out great. We’ll be having this again!

  4. Rachel says:

    Substitute sweet potato?

  5. Rebecca says:

    Substitute for coconut milk, since i don’t have any and the hubs is. Already on his way home from the store??

    • Katie says:

      Hi Rebecca, if you can do dairy, you could use regular milk or heavy cream. If not, maybe almond milk? Whatever you try, let us know how it works out!

      • Rebecca says:

        Yes, we can do dairy. My son is allergic to eggs though so this sounds great! And different. Thank you and will do!!

  6. Laura says:

    This looks really “saucy”… Is it just the picture? Or is there a way to have less sauce?

    • lisa says:

      Yes Laura – it is fairly saucy. You could easily cut down on the liquid ingredients (chicken stock, coconut milk) to make it thicker.

  7. Sherri says:

    canned coconut milk or in the carton refrigerated?

  8. MC says:

    Hi! I saw that 2 cloves minced garlic and 2 Tbls of Olive Oil are in the ingredient list, but not included in the recipe. I added the garlic to my skillet of everything else and just left out the Olive Oil. I’m guessing it will still be delicious!

  9. Stephanie says:

    What could i substitute for the coconut milk? I am anaphylactic to coconut.

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