Craving some fantastic seasonal flavors but the comfort of pasta? Try this paleo take on some fall comfort food with this freezer meal of spaghetti squash noodles, tender chicken, and rich pumpkin thyme cream sauce.
4
Servings
10
Ingredients
2
Comments
Ingredients
- ⅔ cups dice Onion
- 1 ⅓ teaspoons mince Garlic, Cloves
- 1 ⅓ cups Pumpkin, Canned
- ⅔ cups Chicken Broth/Stock
- ⅛ cups Coconut Milk, Canned
- ⅔ teaspoons Kosher Salt
- ⅓ teaspoons Black Pepper
- ⅔ tablespoons chop Thyme, Fresh
- 1 ⅔ cups dice Chicken, Boneless Breasts
- 2 ⅔ cups cook Squash, Spaghetti
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients among indicated number of round freezer containers.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add all ingredients to the Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 15 minutes.
- Quick release pressure.
- Add spaghetti squash to sauce in pan. Cover with lid and let sit for a few minutes, until heated through.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 153
- Total Fat
- 4g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 56mg
- Sodium
- 558mg
- Total Carbohydrates
- 10g
- Fiber
- 0g
- Sugar
- 5g
- Protein
- 18g
- WW Freestyle
- 1
2 Comments
Join the discussionJust starting on this diet and I am allergic to coconut. What can I exchange for the coconut milk in recipes?
You can replace any type of milk that you are able to have – almond, cow’s, cream, rice, soy, hemp, flax seed.