Stuffed Summer Squash with Quinoa, Chard, and Sun-Dried Tomatoes Recipe - Forks Over Knives

Ingredients

• 4 large yellow summer squash (9 oz. each)
• 3 cups low-sodium vegetable broth or water
• 1½ cups dry quinoa
• 3 cups shredded fresh chard or spinach leaves
• ½ cup thinly sliced spring onions or scallions
• ½ cup slivered fresh basil
• ¼ cup chopped toasted pine nuts
• ¼ cup chopped sun-dried tomatoes (not oil-packed)
• 2 tablespoons nutritional yeast
• 2 tablespoons finely chopped pitted Kalamata olives
• 1 cup oil-free hummus
• 1 tablespoon coconut aminos or reduced-sodium soy sauce