How to Cook Mash Potato Squash
How to Cook Mash Potato Squash- Looking for a healthy and delicious alternative to potatoes? Ditch the spud and serve up some Mash Potato Squash!
Mash Potato Squash is a stark white winter squash that is a similar size to acorn squash (1-1/2 lbs). The taste, texture, and appearance are akin to…you guessed it…mashed potatoes. Mash Potato Squash has fewer calories and carbs than potatoes and it has more fiber. They’re also a good source of Vitamin C.
I’ve never seen Mash Potato Squash in my local grocery stores, but they’re plentiful at farm stands and famrer’s markets.
How to Cook Mash Potato Squash
Ingredients needed:
Mash Potato Squash
Olive oil
Salt and pepper
Vegan butter
Squash is usually cut lengthwise, but if you cut it widthwise, you can create a bowl out of the shell. These shells stuffed with Mash Potato Squash would look great on any holiday dinner table!
To make: Cut the squash in half and scoop out the seeds. You may have to trim a sliver off the ends of the squash so it sits upright. Drizzle olive oil on the inside and season with salt and pepper. Place the squash halves on a lined baking sheet. Bake in an oven preheated to 375 degrees Fahrenheit for 40 minutes or until the inside is tender when pierced with a fork.
Once the squash is cooked, scoop out the squash entirely on one half. For the half that will serve as the bowl, scoop out the squash leaving a 1/4 inch border around the shell. If you scoop out too much, the bowl will collapse.
Take the scooped out squash and fluff it in a bowl with a pat of butter and more seasoning (if necessary). Transfer the squash to the shell bowl and garnish with parsley.
Looking for more Vegan Squash Recipes?
Crock Pot Vegan Butternut Squash Soup
Vegan Stuffed Mexican Butternut Squash
How to Cook Mash Potato Squash
Ingredients
- 2 Mash Potato Squash
- 1 1/2-2 Tbsp Olive Oil
- salt and pepper (to taste)
- pat of vegan butter
Instructions
- Preheat the oven to 375 degrees Farhenheit. Line a baking sheet. Cut the squash in half widthwise and scoop out the seeds. You may have to trim a sliver off the ends of the squash so it sits upright. Drizzle olive oil on the inside and season with salt and pepper. Place the squash halves on a lined baking sheet. Bake in an oven preheated to 375 degrees Fahrenheit for 40 minutes or until the inside is tender when pierced with a fork.
- Once the squash is cooked, scoop out the squash entirely on one half. For the half that will serve as the bowl, scoop out the squash leaving a 1/4 inch border around the shell. If you scoop out too much, the bowl will collapse.
- Take the scooped out squash and fluff it in a bowl with a pat of butter and more seasoning (if necessary). Transfer the squash to the shell bowl and garnish with parsley.
For more vegan recipes please visit my namesake blog, Gina Michele.
