Heat 1 tbsp vegetable oil in medium saucepan over medium heat. Add squash and a pinch of salt and pepper and cook, stirring occasionally, until browned and tender, 18 to 20 minutes.

Add just half the onion and ¼ tsp salt to squash and cook until softened, 3 to 5 minutes. Stir in farro, lemon juice, currants, just a pinch of nutmeg, 1 tbsp water, and a pinch of pepper. Cook until warmed through, about 1 minute.

Meanwhile, toast almonds in large nonstick skillet over medium heat, tossing frequently, until lightly browned, 2 to 3 minutes. Transfer to medium bowl and wipe skillet clean.

Heat 1 tbsp vegetable oil in same skillet over medium-high heat. Add garlic and remaining onion and cook until softened, 3 to 5 minutes. Stir in spinach, just half the coconut milk, nutritional yeast, ¼ tsp salt, and a pinch of pepper and cook until spinach is wilted, 4 to 5 minutes. (TIP: For 4-servings, wilt spinach in 2 batches and return all spinach to skillet before stirring in coconut milk.)

Divide farrotto and creamed spinach between serving bowls. Sprinkle with almonds and lemon zest and serve with lemon wedges. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.