1/2 c Chopped onion 1/4 c Vegetable broth or water 3/4 t Dried thyme, crumbled 1/4 t Crushed red pepper flakes, -or to taste 4 c Coarsely chopped zucchini or -summer squash (~1 1/4 lbs) 3 c Cooked barley 1 1/2 c Chopped tomatoes 1/4 c Chopped fresh cilantro 2 tb Fresh lime juice 1/4 t Salt In a large skillet or wok, combine the onion, 2 tablespoons of the broth or water, thyme and pepper flakes, and cook over medium-high heat for 10 minutes, or until onion is tender and just begins to brown, stirring occasionally. Add the remaining broth or water, the squash and barley; cover and cook for about 5 minutes, or until squash is tender-crisp. Add remaining ingredients, and stir thoroughly to combine. Serve, or re-cover and refrigerate. Bring almost to room temperature before serving. NOTE: Patty pan, also known as white bush or scallop squash, also can be used. Nutritional information per serving: 128 calories, 0 grams fat, 100 milligrams sodium, 0 milligrams cholesterol; Pyramid equivalent: 1 gread, 2 vegetables.