Double-baked butternut squash with quinoa, spinach, and rosemary is a tribute to the fall and is the perfect accessory for the dinner table. Serve them with beautiful salad - make a dinner that is healthy, beautiful, and filling! This is a butternut squash recipe that gets twice as good for two laps in the oven!

Double-Baked Butternut Squash With Quinoa, Spinach, and Rosemary [Vegan, Gluten-Free]





Cooking Time




  • 2 small butternut squash, halved and deseeded
  • 6 cups of spinach
  • 1 cup boiled quinoa
  • 1/2 cup walnuts, finely chopped
  • 1 onion, finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon dried sage
  • 1 teaspoon ground cumin
  • 1 teaspoon Dijon mustard
  • Salt and pepper


  1. Turn on the oven at 395°F and put parchment paper on a baking sheet.
  2. Place the 4 halves of butternut squash with the cut side down and behind them bake for 30-40 minutes.
  3. Take them out to let them cool until you can touch them without burning yourself.
  4. Scrape the meat into a bowl and put the shell back on the plate and into the oven.
  5. Bake the shell for another 10 min.
  6. Meanwhile, heat a pan up to medium heat for 4-5 minutes.
  7. Add rosemary, sage, and cumin and mix it up.
  8. Add spinach and some water.
  9. Let the spinach cook down and put it in the bowl with the butternut meat.
  10. Stir it all together with mustard, lemon juice, and walnuts and season with salt.
  11. Spread the filling into the crispy shells, put them in the oven once more for 5-10 minutes, so the tops get crisp and filled hot.
  12. Serve the double-baked butternut squash with a delicious salad.

    Nutritional Information

    Per Serving: Calories: 325 | Carbs: 48 g | Fat: 11 g | Protein: 6 g | Sodium: 164 mg | Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.