*  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.