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Heat the oil over medium heat in a 3- to 4-quart pot. Add the onion and saute for 5 minutes, until translucent. Add the squash, quinoa, and garlic, and saute for another 5 minutes. Add the stock, and salt and pepper to taste. Bring to a boil, cover, reduce heat and simmer for 15 minutes, or until the squash is tender. Remove from the heat.
Use a potato masher to lightly mash the squash. Taste. If necessary, add salt and pepper. Serve sprinkled with chopped parsley or cilantro and splash of Tabasco, if desired.
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