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Ingredientes
- 4 x Acorn squash split in half, seeds and fibers removed Salt to taste Freshly grnd black pepper to taste
- 4 sprg Rosemary
- 4 Tbsp. Chopped onions
- 4 Tbsp. Chopped celery
- 4 Tbsp. Chopped carrots
- 4 Tbsp. Extra virgin olive oil
- 2 c. Vegetable stock
- 1 lb Quinoa washed
- 2 lb Fresh wild mushrooms
- 2 lb Pencil asparagus
Direcciones
- Rub acorn squash with salt, pepper, oil and rosemary vigorously, inside. Grill face down for 8 min. Turn over, put rosemary inside and cook, covered for 20 min.
- In a pot, place onions, celery, carrots and 1 Tbsp. extra virgin olive oil and cook. Add in stock and quinoa and bring to a boil. Cover tightly and simmer for 10 min. Uncover squash place quinoa mix inside squash and cover. Cook for an additional 10 min.
- Lightly toss mushrooms and asparagus with extra virgin olive oil, salt and pepper. Grill for 3 min on each side. Serve squash with quinoa inside and have mushrooms and asparagus flowing around.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 8 servings | |
| Calories 335 | |
| Calories from Fat 96 | 29% |
| Total Fat 10.86g | 14% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 250mg | 10% |
| Potassium 731mg | 21% |
| Total Carbs 47.76g | 13% |
| Dietary Fiber 9.0g | 30% |
| Sugars 1.26g | 1% |
| Protein 12.1g | 19% |
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