Mashed Spaghetti Squash

Name: Mashed Spaghetti Squash
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 spaghetti squash, overcooked; 2 tablespoons butter; 1 tablespoon dehydrated chives; 1 teaspoon garlic salt; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon pepper

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Ingredients

1 spaghetti squash, overcooked ⓘ
2 tablespoons butter
1 tablespoon dehydrated chives ⓘ
1 teaspoon garlic salt ⓘ
1/2 teaspoon onion powder ⓘ
1/2 teaspoon salt ⓘ
1/4 teaspoon pepper ⓘ

Instructions

Take the pulp out of the spaghetti squash. Overcook to where it is mushy (8 minutes in an instant pot and allow a 4 minute natural release time). In the oven 375 at approximately 1 hour.
Add all but the last ingredient and mix with a hand mixer to get a mashed potato consistency. Add whipping cream until creamy. If it is to creamy you may add instant potato flakes a little at a time to stiffen.

Nutrition & Diet Analysis (per serving)

480 kcal 24% DV

Protein Fat Carbs

Macronutrients

Protein 9g 18% DV

Total Fat 35.3g 45% DV

Carbs 37.9g 14% DV

Fiber 11.2g 40% DV

Sugar 2.9g 6% DV

Electrolytes

Sodium 9735.3mg 100% DV

Potassium 1076mg 23% DV

Cholesterol 103.3mg 34% DV

Vitamins & Minerals

Vitamin A 960.8mcg 100% DV

Vitamin C 191.7mg 100% DV

Vitamin D 0.4mcg 2% DV

Calcium 325.3mg 25% DV

Iron 6.2mg 34% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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