1. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add squash; sauté 6 to 8 minutes or until softened and golden brown. Transfer squash to a bowl. Add remaining 1 tablespoon oil and onion to skillet; sauté 4 to 6 minutes or until softened; transfer to bowl with squash.

2. Meanwhile, in a 2-quart saucepan combine cider, broth, farro and cranberries; bring to boiling. Reduce heat to low; add cinnamon stick. Cover and simmer 20 minutes or until farro is al dente. Drain farro mixture; remove cinnamon stick.

3. Return squash to skillet. Stir in farro mixture and orange zest; mix well. Cook 2 to 3 minutes or just until squash is heated through. If mixture is too dry, stir in some of the reserved cooking liquid or additional broth to reach desired consistency.

4. Place spinach on 6 serving plates. Top evenly with squash mixture, sprinkle with parsley, and serve.

• 7 g Fat
• 1 g Saturated Fat
• 0 mg Cholesterol
• 75 mg Sodium
• 83 g Carbohydrate
• 11 g Fiber
• 9 g Protein