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!
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!
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!
Nutritional Information & Recipe
Spiralized Butternut Squash and Leek Quinoa Bake
- 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.