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
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.
4 acorn squash -- Halved
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 preferred