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Receta Grilled Acorn Squash, Mushroom And Asparagus

by Global Cookbook

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

1. 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.
2. 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.
3. 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.
4. This recipe yields 8 servings.

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