Spiralized Butternut Squash and Leek Quinoa Bake

gluten freevegetarian
Spiralized Butternut Squash and Leek Quinoa Bake

Spiralized Butternut Squash and Leek Quinoa Bake

Today, I’m on HSN! The Inspiralizer Pro is on sale for $29.95 and in three colors: white, gray, and red!

You can actually get it for $19.95 with code SPRINGHSN (first time customers only!) – which is an insanely good deal! And, a great gift idea for Mother’s Day, which pairs perfectly with today’s recipe: a easy, healthy and tasty veggie bake!

Spiralized Butternut Squash and Leek Quinoa Bake

Yes, I’m back in Florida, and this time, I’m without the baby! It was such a quick trip this time, I decided to save the baby a trip and leave him home with Lu. My mother-in-law (Lu’s mother) actually flew in from Puerto Rico to spend a couple of weeks in New Jersey visiting Lu, Luca, and Lu’s brother, Jose and their family. SO, Luca will be surrounded by love for the weekend! And Lu will have a little extra help!

The toughest part is going to be pumping. But, it’s all part of being a working nursing mama, and I’m grateful not to have to do this on the regular. I’ll survive!

Spiralized Butternut Squash and Leek Quinoa Bake

Speaking of motherhood, Mother’s Day is right around the corner, which is what prompted this recipe: an easy dish you can make for your mama or your family for brunch, lunch, or dinner. It has an elegant presentation and has a bit of an upscale flavor, thanks to the fragrant leeks, strong gruyere cheese, and subtly sweet butternut squash.

You could also add your other favorite protein (like some chicken, for example) or add in some more texture with cannellini beans!

I hope you give this recipe a try – Mother’s Day or not and if you’re in need of a good gift idea for Mother’s Day, make it the Inspiralizer Pro on HSN this Sunday!

Watch our video to learn how to spiralize a butternut squash using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Spiralized Butternut Squash and Leek Quinoa Bake

Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 1 medium butternut squash peeled, Blade C, noodles trimmed
  • 1.5 cups sliced leeks
  • 1.5 - 2 cups cooked quinoa
  • olive oil to drizzle
  • salt and pepper
  • 2 cups grated Gruyere cheese
  • 4 sage leaves chopped
  • to serve: side salad


  • Preheat the oven to 400 degrees. Lay the squash noodles and leeks out in a 9 x 12 baking dish. Drizzle with olive oil and toss to coat. Season with salt and pepper. Roast for 15-20 minutes or until wilted. Add the quinoa, toss, and top with the cheese. Roast for 5-8 minutes or until cheese melts. Immediately garnish with sage and serve with a side salad or as is.

Spiralized Butternut Squash and Leek Quinoa Bake

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Rhonda says:
Hi Ali I am a fan of your website, use my Inspiralizer often and read your cookbooks. How much cooked quinoa do you add in this recipe as it is not listed in ingredients?
Anonymous says:
It says 1.5-2 cups cooked quinoa
Sue says:
Looking forward to making this....but how much cooked quinoa?
Carly Glazer says:
Hi Sue! 1.5-2 cups of cooked quinoa! Thanks for catching this!
Aniga says:
How much quinoa?
Carly Glazer says:
Hi Aniga! 1.5-2 cups of cooked quinoa should do the trick! Thanks for catching this!
Megan says:
Hi, love all your recipes! We don’t eat quinoa in our house due to food sensitivities. Is there anything else we could use that would give it the same texture or taste? We can eat rice and some beans. I wasn’t sure if the quinoa was for protein or if it have it specific texture and flavor. Thanks!
Carly Glazer says:
Hi Megan! Yes, you can swap in brown rice, farro, barley, or lentils! Those would work great!
Ashley says:
Would the baking directions be the same if you subbed spiralized sweet potato for the squash?
Carly Glazer says:
Hi Ashley! Yes!
Lori from Cali says:
Total hit with the family. Chopped up two Italian sausages and put in half for my meat-starved men. Delicious as usual
Carly Glazer says:
Hi Lori! Great to hear!
It really looks tempting. I will surely try this dish. Thanks for Sharing
Carly Glazer says:
Let us know how it turns out!
Heather says:
My family tried this last night and we were blown away! This is so good! We are just starting to get into eating our veggies and this will be on rotation frequently. Thank you!

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made the roasted veggie green enchiladas 🥑 from @thedefineddish cookbook and despite only buying one can of diced green chiles instead of four, it was amazing! 👏🏼 perfect cold day dinner 🥶 looking forward to cooking more from this cookbook! has anyone else made anything from it? what should we try next?? 👇🏼

#thedefineddish #defineddish #enchiladas #vegetariandinner #vegetarianmeals

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