Spinach Chicken and Cheese Risotto in Squash Boats

1-2/3 cup water
2 tbsp. butter or margarine
1 pkg. Uncle Ben's country inn brand rice dishes 10 minute recipes chicken and cheese risotto
2 lg. yellow squash or med. zucchini squash (about 1 lb.)
1-1/2 cup coarsely chopped spinach leaves
Salt and black pepper
2 tbsp. finely chopped
toasted walnuts (optional)

Combine water, butter and contents of rice and seasoning packets in medium saucepan. Bring to a boil. Cover tightly and simmer 10 minutes. While rice simmers, cut squash in half lengthwise. Scoop out and discard seeds and pulp leaving 1/4 inch border. Simmer in boiling water 5 minutes, or until desired consistency. Stir spinach into rice. Drain squash boats well; sprinkle with salt and pepper, to taste. Mound rice into squash boats; sprinkle with walnuts, if desired.

Makes 4 servings

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Cajun Country -- New Iberia, Louisiana