Grilled acorn squash~ mushroom & asparagus

Ingredients

Quantity		Ingredient
4		Acorn squash -- halved and
		Cleaned
		Salt and pepper -- to taste
4		Sprigs rosemary
4	tablespoons	Onions -- minced
4	tablespoons	Celery -- minced
4	tablespoons	Carrots -- minced
4	tablespoons	Olive oil
2	cups	Vegetable stock
1	pounds	Quinoa -- washed
2	pounds	Fresh mushrooms -- wild
2	pounds	Asparagus -- \"pencil\"
		Preferred

Directions

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.

Recipe By : Flay and McDavid, Grillin' Chillin, TVFN

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