Roasted Quinoa Stuffed Butternut Squash

Prep: 15 Minutes             Cook: 1 Hour 15 Minutes              Serves: 8


  • 2 cups White GoGo Quinoa; cooked
  • 2 tbsp  coconut oil
  • 3 cups organic mushrooms; sliced
  • 2 cloves organic garlic; minced
  • 2 cups organic spinach or kale; chopped
  • 1/2 cup walnuts; chopped
  • 1 organic butternut squash; halved lengthwise, seeds removed
  • ¼ tsp Ambrosia’s Ground Cinnamon
  • Maple syrup; to taste
  • Olive oil; to taste
  • Parsley; to garnish
  • Salt; to taste


  1. Preheat oven to 400. Line a baking dish with parchment paper.
  2. Brush organic butternut squash with olive oil, sprinkle with cinnamon and drizzle with maple syrup. Season with salt. Place organic butternut squash cut-side down on baking dish.
  3. Bake squash for 15 minutes. Flip and bake for another 30-45 minutes.
  4. Add cooked White GoGo Quinoa and olive oil to a cast iron skillet over medium heat. Sauté for 5-8 minutes, stirring occasionally, until slightly crispy.
  5. Season with salt and set aside.
  6. Add mushrooms to the hot skillet and sauté for 2-3 minutes. Add garlic, kale or spinach and walnuts and sauté for another 1-2 minutes.
  7. Add White GoGo Quinoa back to the pan and toss to coat. Set aside.
  8. Once butternut squash is roasted, remove from oven and place cut-side up on the baking sheet. Fill with quinoa stuffing and place back in the oven.
  9. Roast for 5 minutes.
  10. Remove from oven and garnish with parsley.
  11. Serve!