Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    acorn squash -- split in half,
                        -- seeds
                        -- and fibers removed
                        salt -- to taste
                        freshly ground black pepper -- to taste
   4      sprigs        rosemary
   4      tablespoons   minced onions
   4      tablespoons   minced celery
   4      tablespoons   minced carrots
   4      tablespoons   olive oil
   2      cups          vegetable stock
   1      pound         quinoa -- washed
   2      pounds        fresh wild mushrooms
   2      pounds        pencil asparagus

Preparation:

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 Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3629