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Instant Pot Creamy Paleo Pumpkin Pasta with Chicken - Ready to Eat Dinner

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 2/3 cups dice Onion
  • 1 1/3 teaspoons mince Garlic, Cloves
  • 1 1/3 cups Pumpkin, Canned
  • 2/3 cups Chicken Broth/Stock
  • 1/8 cups Coconut Milk, Canned
  • 2/3 teaspoons Kosher Salt
  • 1/3 teaspoons Black Pepper
  • 2/3 tablespoons chop Thyme, Fresh
  • 1 2/3 cups dice Chicken, Boneless Breasts
  • 2 2/3 cups cook Squash, Spaghetti

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 153 Calories
  • 4g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 56mg Cholesterol
  • 558mg Sodium
  • 10g Total Carb
  • 0g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 18g Protein
  • 1 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Add all ingredients to the Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 15 minutes.
  5. Quick release pressure.
  6. Add spaghetti squash to sauce in pot. Cover with lid and let sit for a few minutes, until heated through.

Freeze For Later Cooking Directions

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?

  1. **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.**
  2. Add all ingredients except spaghetti squash to the Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 15 minutes.
  5. Quick release pressure.
  6. Add spaghetti squash to sauce in pot. Cover with lid and let sit for a few minutes, until heated through.
  7. Let cool.
  8. Divide among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until heated through.

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