Mashed Spaghetti Squash - cooking recipe

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
1/4 cup whipping cream, approximate (milk will do too)

Preparation

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.