*  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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