As a child, mashed potatoes were by far one of my favorite foods. My German grandma made them for me with almost every meal. Now that the weather is cooling off here in New York, my body is craving the warmth certain foods offer. Warm cups of tea, soups, oatmeal, and of course - mashed potatoes. I can't eat them like I did at Grandma's because I wouldn't want to house an extra ass on my body this winter- although it would provide additional warmth- it's not welcomed!
I made spaghetti squash on it's own with a little salt, pepper, and butter but the kids didn't care for it much. I baked one in the oven yesterday and knowing the kids wouldn't eat it, thought blending it with some potatoes I was mashing would be ingenious! They were amazing- the kids ate them without any suspicions, and they made the perfect side dish for my roast beef.
Spaghetti Squash Mashed Potatoes
- 1 medium spaghetti squash
- 4 medium gold potatoes
- 1/2 cup milk
- 2 tbs butter
- cooking spray or olive oil
- salt & pepper
For the Spaghetti Squash:
- Preheat oven to 375°F.
- Cut squash in half length wise.
- Scoop out all seeds with a spoon.
- If using spray, spray squash liberally- salt and pepper inside; If using olive oil, rub oil inside and out- salt and pepper.
- Place squash face down (open side down) on a lined cookie sheet.
- Bake for 45 minutes.
- Scrape inside out of shell. The squash will come right out.
For the Potatoes:
- Boil a medium pot of water and salt it.
- Peel and cut potatoes in half (or quarter to reduce boiling time).
- Boil potatoes until you can put a fork in them easily.
- Add 1/2 of the spaghetti squash and potatoes along with the milk and butter in a mixer. Mix on high for 3-4 minutes or until all lumps are out. Add salt and pepper to taste.
- Save half of the scooped out squash for a side dish for dinner the next day! All you need is a little butter, salt and pepper to make this veggie a delicious dish.
Your family will love these mashed potatoes and your children will get their veggies in without an argument!