1. Preheat oven to 400˚F. Cut each squash in half lengthwise. Scoop out seeds; discard. Brush cut sides of squash halves with olive oil and sprinkle with half of the salt and pepper. Place cut sides down on baking sheet; bake for 35 to 40 minutes or until golden and tender.

2. Meanwhile, cook orzo according to package directions. Drain and set aside.

3. In large skillet, cook pancetta set over medium-high heat for 5 to 8 minutes or until fat is rendered. Add shallots, thyme and garlic; cook for about 5 minutes or until tender and fragrant. Stir in cooked orzo, spinach, chicken broth, 1/3 cup goat cheese, 1/3
cup Parmesan, pine nuts, 1 tbsp chives and remaining salt and pepper.

4. Place squash, on greased baking sheet. Divide orzo mixture evenly among squash halves. Sprinkle with remaining goat cheese and Parmesan. Bake for 5 to 7 minutes. Set oven to broil; broil for 2 to 3 minutes or until cheese is golden brown. Sprinkle with remaining chives.

Tips:
• Replace baby spinach with shredded kale or baby arugula for seasonal alternatives.
• Replace pine nuts with pumpkin seeds if desired.