*  Exported from  MasterCook  *

               Grilled Acorn Squash, Mushroom and Asparagus

Recipe By     : Flay and McDavid, Grillin' Chillin, TVFN
Serving Size  : 4    Preparation Time :0:30
Categories    : Grilling                         Vegetables
                Grillin Chillin

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      pound         quinoa -- washed
   2      pounds        fresh mushrooms -- wild
   2      pounds        asparagus -- "pencil" 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
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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NOTES : Quinoa is grown in southwestern US.  High-protein, easy to prepare,
good background for tasty sauce.  It's really in the spinach family but is
used like a grain, and so is usually grouped with grains.  May be found in
health food sections and at specialty shops (like Trader Joe's).  Bulgur or
brown rice are possible alternatives.