1 bag Skinny Dip Rice Pearls
1 small acorn squash, halved lengthwise & seeded
1/4 10-oz pkg frozen chopped spinach, thawed & squeezed dry
1/4 onion, finely diced
1 clove garlic, minced
1/2 cup shredded lowfat Cheddar
2 tablespoons shredded lowfat Cheddar (topping)
1/2 cup lowfat milk
1 1/2 teaspoons flour
2 teaspoons butter
1/8 teaspoon ground nutmeg (optional)
Preheat oven to 425 F. Place rack in upper third position. Place squash in a microwave safe baking dish. Fill with 1" water. Season squash with salt and pepper. Place 1/2 teaspoon butter in each half. Cover with plastic wrap and poke with a fork to vent. Microwave on HIGH until tender, about 10 minutes. Chop spinach very fine.
Melt 1 teaspoon butter in a small nonstick skillet. Saute onion and garlic until softened. Add flour and cook 2 minutes while stirring. Whisk in milk, then simmer until thickened, about 3 minutes. Add 1/2 cup Cheddar and stir until melted. Add nutmeg, 1/4 teaspoon salt, 1/8 teaspoon pepper. Stir in the Rice Pearls and spinach.
Transfer squash to a rimmed baking sheet. Fill each half with the rice spinach mixture. Sprinkle each half with 1 tablespoon Cheddar. Bake until lightly browned, about 15 minutes then serve.
Calories: 177 Carbs: 22 grams Protein: 11 grams
Fat: 5 grams Fiber: 4 grams WW Points Plus: 4