Roasted Mashed Potato Squash
Dr. Amy Sapola
2 Mash Potato Squash
1 1/2-2 Tbsp Olive Oil, divided
1 Garlic cloves, minced
Chives and extra olive for garnish
Salt and pepper, to taste
Preheat the oven to 375 degrees Fahrenheit. 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 teaspoon of olive oil, minced garlic and more seasoning (if necessary). Transfer the squash to the shell bowl and garnish with chives.