While shells are cooking combine squash, Vegenaise, chicken seasoning, salt, spinach and rice in a large bowl.
Spoon filling into drained and cooled shells.
Spoon a little sauce into a 9″ x 13″ pan and place shells on sauce. Top shells with rest of the sauce. Sprinkle with Parma Zaan Sprinkles and bake for 30 minutes or until bubbly.
Recipe Notes
When I double this recipe, I sometimes make it with a package of spinach and a bag of frozen broccoli, finely chopped. The broccoli gives this dish an extra good flavor.