Mashed Potato Squash Recipe

5 from 4 votes

Mashed Potato Squash are creamy and fluffy just like a mashed potato, but with a fraction of the calories and carbs!

Prep Time: 10

Total Time: 45

Protein: 10g

Serves: 1

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Preheat oven to 400 degrees F.
Cut top off mashed potato squash. Then, place the cut side down and cut in half the long way. Next, use a spoon to scoop out the seeds. Discard seeds.
Place squash on a baking tray lined with tinfoil. Drizzle a tablespoon of olive oil, garlic, and a pinch of salt and pepper on top of the squash. Bake for 35 minutes.
Remove the baking sheet from the oven. You'll know the squash is cooked when it feels tender with a fork. Using a spoon, scoop the inside of the squash out, leaving the skin behind. Place squash insides in a blender or food processor.
Combine squash, sour cream, sage, salt and pepper inside the blender and blend for 10-20 seconds, until creamy. Then, enjoy!