Grilled Acorn Squash~ Mushroom & Asparagus

Grilled Acorn Squash~ Mushroom & Asparagus

Yield: 4 Servings

4 acorn squash -- and,Halved

1 cleaned

1 salt and pepper --,To Taste

4 sprigs rosemary

4 T  onions --,Minced

4 T  celery --,Minced

4 T  carrots --,Minced

4 T  olive oil

2 c  vegetable stock

1 lb quinoa -- washed

2 lb fresh mushrooms -- wild

2 lb asparagus -- pencil

1 preferred

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

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.