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. Recipe By : CHILLIN & GRILLIN SHOW #GR3629 Posted to MC-Recipe Digest V1 #235 Date: Sun, 6 Oct 1996 00:41:37 -0400 (EDT) From: Chuck Tapping
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|Serving Size: 1 Serving (2752g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 140 (25%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 1953mg||67 %|
|Potassium 5901.9mg||155 %|
|Total Carbohydrate 78.9g||23 %|
|Dietary Fiber 24.6g||98 %|
|Sugars, other 54.3g|
|Protein 42.7g||61 %|
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Calories per serving: 570
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