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How to Cook Mash Potato Squash

Looking for a healthy and delicous alternative to potatoes? Ditch the spud and serve up some Mash Potato Squash!
Prep Time 5 mins
Cook Time 40 mins
Course Side Dish
Servings 2 servings


  • 2 Mash Potato Squash
  • 1 1/2-2 Tbsp Olive Oil
  • salt and pepper (to taste)
  • pat of vegan butter


  • 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.
Keyword Vegan