My husband recently started eating more plant based meals. This is fine for me because I can use a small amount of his meals as a side dish and serve with a larger protein. Honestly I wouldn't have thought a vegetarian and a Keto person could successfully navigate the kitchen but it's gone really really well!
I found this recipe years ago but just made it last week and now I can't get enough of it.
Important Notes and Tips!!!
* I think the Bone broth has made all the difference as far as adding flavor to this recipe so make sure to pick a good bone broth.
* I used frozen spiraled butternut squash. Two bags. It worked perfectly! They were the steam in bag packages and I just opened them, put them in a colander and then rinsed them until they were thawed. I squeezed the excess water out much like you would do frozen spinach. ( Just a little squeeze) .
* I used one large leek stalk. Cut down the center vertically and then sliced to create half moon shapes that could be easily separated and rinsed in the colander. 
* I added them all together mixed with oil, salt, and pepper and roasted for a total of 20 min. 
They were perfect.
They were perfect. * I used the instructions on the package of quinoa subbing the broth for water. It also turned out so flavorful. I might give up keto for this grain.....
just sayin... lol
just sayin... lol * I didn't top with sage as it seemed to serve no purpose other than decoration
So here's the original recipe
1 medium butternut squash, peeled & spiralized into noodles or use frozen *
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 - optional *
INSTRUCTIONS
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.
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