You may be asking, why spaghetti squash mash? Isn’t there already the classic mashed potatoes and the alternative cauliflower mash? Yes, yes there is.
However, on my journey of reducing the amount of carbohydrates and sugars in my diet, I’ve been seeking vegetables that give a similar flavor and texture of traditional vegetable dishes, but provide reduced carbohydrates.
I’ve been trying different recipes with a spaghetti squash like stuffing them with meat, sauce and cheese or using the scraped out squash as noodle.
Then I saw a beautiful “plated” Instagram photo a while ago and the base of the dish was “spaghetti squash mash”. So I immediately clicked on it and saw the simplicity of it (especially since I had a spaghetti squash in the pantry).
I made it and I was hooked! The texture is a little thinner that mashed potatoes, but the richness of the squash with the flavor of the parmesan will surely delight your tastebuds.
- 1 medium to large Spaghetti Squash
- Parmesan cheese, shredded
- Garlic Powder
- Topping options: Fresh parsley or chives
Gather The Ingredients
Dinner is Served
Spaghetti Squash Mash
A low carb alternative to classic mashed potatoes.
- 1 large whole spaghetti squash
- 4 tablespoons butter
- 1/2 tablespoon garlic powder
- 1 cup finely grated Parmesan cheese
- salt and pepper to taste
- Optional to serve: butter, fresh chives
- Add 2 cups of water to Instant Pot, along with the steaming rack.
- Using a serrated knife cut in half and place on steaming rack with the flesh side up.
- Do not remove the seeds before cooking, removing it afterwards is best to get the most flesh from the squash.
- Place the lid on and cook on high pressure for 15 minutes.
- Do a quick pressure release, remove lid and carefully remove halves to a colander and let drain into bowl.
- Scoop the flesh into food processor or Vitamix.
- Add remaining ingredients and pulse until it reaches your desired consistency.
- Serve with more butter on top and freshly chopped chives.