| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 4 |
|
Acorn squash, split in half |
|
|
seeds |
|
|
and fibers removed |
|
|
Salt, to taste |
|
|
Pepper, to taste |
| 4 |
|
Rosemary sprigs |
| 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 wild mushrooms |
| 2 |
lb |
Pencil asparagus |
INSTRUCTIONS
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 : CHILLIN' & GRILLIN' SHOW #GR3629 Posted to MC-Recipe
Digest V1 #235 Date: Sun, 6 Oct 1996 00:41:37 -0400 (EDT) From: Chuck
Tapping <ctapping@USIT.NET>
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