Grilled Acorn Squash, Mushroom and Asparagus

* Exported from MasterCook *

Grilled Acorn Squash, Mushroom and Asparagus

Recipe By : CHILLIN' & GRILLIN' SHOW #GR3629
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 acorn squash -- split in half, seeds
-- and fibers removed
salt -- to taste
pepper -- to taste
4 rosemary sprigs
4 tablespoons onions -- minced
4 tablespoons celery -- minced
4 tablespoons carrots -- minced
4 tablespoons olive oil
2 cups vegetable stock
1 pound quinoa -- washed
2 pounds fresh wild mushrooms
2 pounds pencil asparagus

Rub acorn squash with salt, pepper, oil and rosemary vigorously, inside.
Grill face down for 8 minutes. Turn over, put rosemary inside and cook,
covered for 20 minutes.

In a pot, place onions, celery, carrots and 1 tablespoon olive oil and cook.
Add stock and quinoa and bring to a boil. Cover tightly and simmer for 10
minutes. Uncover squash place quinoa mixture inside squash and cover. Cook
for an additional 10 minutes.

Lightly toss mushrooms and asparagus with olive oil, salt and pepper. Grill
for 3 minutes on each side. Serve squash
with quinoa inside and have mushrooms and asparagus flowing around.

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