1 very large summer squash, or 2–3 smaller summer squashes, diced
1 large tomato, seeded and diced
1 tablespoon minced garlic
4 cups loosely packed baby spinach, chopped
2/3 cup whole wheat orzo
1 1/3 cup chicken or vegetable stock
1/2 cup parmesan cheese
salt and pepper
In a large skillet, heat the oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the summer squash to the skillet, season with salt and pepper, and cook another 5 minutes.
Add the tomato, garlic, and spinach, and sauté for an additional 5 minutes.
Meanwhile, bring the orzo and vegetable or chicken stock to a boil in a small to medium sauce pan. Boil on low until the orzo is cooked and the stock is mostly absorbed, but there is still some stock left, about 6 minutes.
Add the orzo to the vegetable skillet and stir to combine. Add the parmesan cheese. Taste and add additional salt and pepper if needed.