For the oven:

• Preheat oven to 350 degrees Fahrenheit. Thoroughly wash the outside of the mashed potato squash with warm water. 
• Slice the mashed potato squash in half, starting the cut at the stem side. 
• Use a spoon to scrape out the seeds and threads from the center of the squash. Discard the scraped out items. 
• Thoroughly grease a rimmed baking sheet, then brush the cut-side of the squash with the olive oil. Sprinkle with salt and pepper. Place the squash cut side down on the sheet pan.
• Roast for 25-30 minutes until the flesh of the squash is soft and easily pierced with a fork. 
• ​Remove from the oven and allow to cool for 5-10 minutes before handling.
• For the air fryer: 
• Preheat air fryer to 350 degrees Fahrenheit. 
• Thoroughly wash the outside of the mashed potato squash with warm water. 
• Slice the mashed potato squash in half, starting the cut at the stem side. 
• Use a spoon to scrape out the seeds and threads from the center of the squash. Discard the scraped-out items. Brush the flesh of the squash with olive oil and sprinkle with salt and pepper. Place into the air fryer basket. 
• Air fry for 25- 30 minutes, or until the flesh is soft and able to be easily pierced with a fork.
• Allow to rest for 5-10 minutes before handling. It will be hot!