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Grilled acorn squash, mushroom and asparagus

Artist: _
Categories: Asparagus, Cereals, Grilled, Vegetables
Yield: 4
Rating: 0
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Ingredients:
4 Acorn squash -- halved and
Cleaned
Salt and pepper -- to taste
4 Sprigs rosemary
4 tbspOnions -- minced
4 tbspCelery -- minced
4 tbspCarrots -- minced
4 tbspOlive oil
2 cupVegetable stock
1 lbsQuinoa -- washed
2 lbsFresh mushrooms -- wild
2 lbsAsparagus -- "pencil"
Preferred
Procedures:
1Rub acorn squash with salt, pepper, oil and rosemary vigorously, inside.
2Grill face down for 8 minutes.
3Turn over, put rosemary inside and cook, covered for 20 minutes.
4in a pot, place onions, celery, carrots and 1 tablespoon olive oil and cook.
5Add stock and quinoa and bring to a boil.
6Cover tightly and simmer for 10 minutes.
7Uncover squash, place quinoa mixture inside squash and cover.
8Cook for an additional 10 minutes.
9lightly toss mushrooms and asparagus with olive oil, salt and pepper.
10Grill for 3 minutes on each side.
11Serve squash with quinoa inside and have mushrooms and asparagus flowing around.
12recipe by : flay and mcdavid, grillin" chillin, tvfn
 
 
 
 

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