| 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 |
tb |
Onions; minced |
| 4 |
tb |
Celery; minced |
| 4 |
tb |
Carrots; minced |
| 4 |
tb |
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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