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Squash

Quinoa-Cilantro-Stuffed Yellow Squash

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

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Parmesan-Squash Cakes

Developed by EatingWell.com   Servings: 4 Serving size: 1 cake   1 large egg ⅔ cup finely chopped shallots 1 tablespoon chopped flat-leaf parsley ¼ teaspoon salt ¼ teaspoon freshly ground pepper 2 cups shredded seeded summer squash, (2-3 medium, about 1 pound; see Tip) ½ cup freshly grated Parmesan

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