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Double-Baked Butternut Squash With Quinoa, Spinach, and Rosemary [Vegan, Gluten-Free]
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... Read More
Ingredients You Need for Double-Baked Butternut Squash With Quinoa, Spinach, and Rosemary [Vegan, Gluten-Free]
How to Prepare Double-Baked Butternut Squash With Quinoa, Spinach, and Rosemary [Vegan, Gluten-Free]
- Turn on the oven at 395°F and put parchment paper on a baking sheet.
- Place the 4 halves of butternut squash with the cut side down and behind them bake for 30-40 minutes.
- Take them out to let them cool until you can touch them without burning yourself.
- Scrape the meat into a bowl and put the shell back on the plate and into the oven.
- Bake the shell for another 10 min.
- Meanwhile, heat a pan up to medium heat for 4-5 minutes.
- Add rosemary, sage, and cumin and mix it up.
- Add spinach and some water.
- Let the spinach cook down and put it in the bowl with the butternut meat.
- Stir it all together with mustard, lemon juice, and walnuts and season with salt.
- 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.
- 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
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What do you do with the quinoa?