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Export 9 ingredients for grocery delivery
Step 1
Insert steam rack into instant pot and place spaghetti squash on top.
Step 2
Add 1 cup water, then seal lid and close pressure release valve. Cook on high heat for 20 minutes.
Step 3
Let the Instant Pot depressurize naturally (although this is not a must – I’ve released the pressure myself when I’m short on time). Remove squash and set aside till later.
Step 4
Dump water from Instant Pot and dry it.
Step 5
Switch Instant Pot to searing mode. Add coconut oil to instant pot. Then add the salt, pepper and chicken.
Step 6
Sear chicken until slightly browned. Top with garlic, mushrooms and Marsala wine. Seal lid and cook on high pressure for 7-8 minutes.
Step 7
When done, release pressure from release valve.
Step 8
Stir in chicken broth.
Step 9
Once the liquid is warm, remove about ¼ cup liquid. Slowly combine gelatin in the ¼ cup liquid. When the gelatin is dissolved, put the liquid/gelatin mixture back in the Instant Pot and mix. The gelatin with thicken sauce as it cools.
Step 10
Cut spaghetti squash in half then scoop out seeds. Use a fork to separate squash from rind.
Step 11
Arrange squash noodles on plate and top with chicken, mushrooms, and Marsala sauce. Garnish with fresh basil.
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