Recipe for Grilled Acorn Squash, Mushroom and Asparagus 
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Yield:
8
Ingredients:
Amount Ingredient
4 x Acorn squash split in half, seeds and fibers removed
Salt to taste
Freshly ground black pepper to taste
4 sprg Rosemary
4 tbl Minced onions
4 tbl Minced celery
4 tbl Minced carrots
4 tbl Olive oil
2 cup Vegetable stock
1 lb Quinoa washed
2 lb Fresh wild mushrooms
Instructions:
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.

This recipe yields 8 servings.

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