Developed by Sharon Palmer Servings: 4 Serving size: Half a squash with filling ¼ cup quinoa, uncooked 1 cups water 1 teaspoon reduced-sodium vegetable broth base 2 medium (about 7-inch) yellow summer squash (i.e. straightneck) 1 teaspoon extra virgin olive oil ½ small yellow onion, finely diced ½