4 acorn squash, halved
Salt and pepper
4 sprigs rosemary
4 T onions, minced
4 T celery, minced
4 T carrots, minced
4 T olive oil
2 c vegetable stock
1 lb quinoa
2 lb fresh mushrooms
2 lb asparagus
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.